JP2001186863A - Food additive slurry composition, powder composition and food composition containing these compositions - Google Patents
Food additive slurry composition, powder composition and food composition containing these compositionsInfo
- Publication number
- JP2001186863A JP2001186863A JP2000000272A JP2000000272A JP2001186863A JP 2001186863 A JP2001186863 A JP 2001186863A JP 2000000272 A JP2000000272 A JP 2000000272A JP 2000000272 A JP2000000272 A JP 2000000272A JP 2001186863 A JP2001186863 A JP 2001186863A
- Authority
- JP
- Japan
- Prior art keywords
- food additive
- slurry composition
- calcium carbonate
- additive slurry
- concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 232
- 239000002002 slurry Substances 0.000 title claims abstract description 212
- 235000013373 food additive Nutrition 0.000 title claims abstract description 191
- 239000002778 food additive Substances 0.000 title claims abstract description 191
- 239000000843 powder Substances 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 346
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 173
- 239000002245 particle Substances 0.000 claims abstract description 64
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 61
- 239000011575 calcium Substances 0.000 claims abstract description 61
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 61
- 239000000839 emulsion Substances 0.000 claims abstract description 21
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims description 61
- 238000009826 distribution Methods 0.000 claims description 51
- 238000000034 method Methods 0.000 claims description 44
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 27
- 239000000194 fatty acid Substances 0.000 claims description 27
- 229930195729 fatty acid Natural products 0.000 claims description 27
- 239000007900 aqueous suspension Substances 0.000 claims description 26
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 22
- 239000006185 dispersion Substances 0.000 claims description 19
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 14
- 235000010489 acacia gum Nutrition 0.000 claims description 14
- 239000000787 lecithin Substances 0.000 claims description 14
- 235000010445 lecithin Nutrition 0.000 claims description 14
- 229940067606 lecithin Drugs 0.000 claims description 14
- 229920000084 Gum arabic Polymers 0.000 claims description 13
- 239000000205 acacia gum Substances 0.000 claims description 13
- 229920000881 Modified starch Polymers 0.000 claims description 11
- 239000004368 Modified starch Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 235000019426 modified starch Nutrition 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 claims description 10
- 229920000189 Arabinogalactan Polymers 0.000 claims description 10
- 239000001904 Arabinogalactan Substances 0.000 claims description 10
- 235000019312 arabinogalactan Nutrition 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 9
- 238000004062 sedimentation Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000005540 biological transmission Effects 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 7
- 150000004676 glycans Chemical class 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 229920000609 methyl cellulose Polymers 0.000 claims description 3
- 239000001923 methylcellulose Substances 0.000 claims description 3
- 235000010981 methylcellulose Nutrition 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 241000978776 Senegalia senegal Species 0.000 claims 3
- 235000013336 milk Nutrition 0.000 abstract description 45
- 210000004080 milk Anatomy 0.000 abstract description 45
- 239000008267 milk Substances 0.000 abstract description 43
- 235000013618 yogurt Nutrition 0.000 abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 9
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 229960005069 calcium Drugs 0.000 description 59
- 230000000052 comparative effect Effects 0.000 description 44
- 239000003795 chemical substances by application Substances 0.000 description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 33
- 238000010790 dilution Methods 0.000 description 14
- 239000012895 dilution Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 244000215068 Acacia senegal Species 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 9
- 150000004665 fatty acids Chemical class 0.000 description 8
- 235000021056 liquid food Nutrition 0.000 description 8
- 230000032050 esterification Effects 0.000 description 7
- 238000005886 esterification reaction Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 239000002244 precipitate Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000000725 suspension Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 238000000053 physical method Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000001506 calcium phosphate Substances 0.000 description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 description 4
- 235000011010 calcium phosphates Nutrition 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- 238000001132 ultrasonic dispersion Methods 0.000 description 3
- 238000001238 wet grinding Methods 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- ONAIRGOTKJCYEY-UHFFFAOYSA-N Sucrose monostearate Chemical compound CCCCCCCCCCCCCCCCCC(O)=O.OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(CO)O1 ONAIRGOTKJCYEY-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 235000014106 fortified food Nutrition 0.000 description 2
- 239000010954 inorganic particle Substances 0.000 description 2
- 230000001678 irradiating effect Effects 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 235000020191 long-life milk Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 150000007524 organic acids Chemical group 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 230000002123 temporal effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 238000004438 BET method Methods 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- ONAIRGOTKJCYEY-XXDXYRHBSA-N CCCCCCCCCCCCCCCCCC(O)=O.O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 Chemical compound CCCCCCCCCCCCCCCCCC(O)=O.O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ONAIRGOTKJCYEY-XXDXYRHBSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 102100039851 DNA-directed RNA polymerases I and III subunit RPAC1 Human genes 0.000 description 1
- 101710112289 DNA-directed RNA polymerases I and III subunit RPAC1 Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- KXFFQVUPQCREHA-UHFFFAOYSA-K sodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KXFFQVUPQCREHA-UHFFFAOYSA-K 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000012756 surface treatment agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ヨーグルト、牛
乳、ジュース、ミルク粉末等の食品に添加してカルシウ
ムを強化するのに有効に利用される、高濃度且つ液中で
の分散安定性の良好な食品添加剤スラリー組成物及びパ
ウダー組成物及び該食品添加剤スラリー組成物及びパウ
ダー組成物を添加調製してなる食品組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-concentration and good dispersion stability in a liquid which is effectively used to enhance calcium by adding to foods such as yogurt, milk, juice and milk powder. The present invention relates to a food additive slurry composition and a powder composition, and a food composition obtained by adding and preparing the food additive slurry composition and the powder composition.
【０００２】[0002]
【従来の技術】近年、カルシウム摂取量の不足が指摘さ
れており、この傾向は育ち盛りの子供及び老人において
顕著である。このカルシウム摂取量の不足を解消するた
め、カルシウム強化食品が販売されるようになってきて
おり、一般的にカルシウムの含有量が多いとされている
牛乳においても、さらにカルシウムを添加してカルシウ
ム強化牛乳として提供することが試みられており、その
他ジュース、ミルク粉末類にもカルシウム強化した商品
も多数販売され始めている。例えば牛乳、ヨーグルトに
おいては、カルシウムを強化する目的で、乳酸カルシウ
ム、塩化カルシウム等の水溶性の無機又は有機酸形態の
カルシウム、炭酸カルシウムあるいは燐酸カルシウム等
の水不溶性の無機形態のカルシウムが添加され使用され
ている。2. Description of the Related Art In recent years, a shortage of calcium intake has been pointed out, and this tendency is remarkable in growing children and elderly people. In order to solve this shortage of calcium intake, calcium-enriched foods are being sold, and even milk, which is generally said to have a high calcium content, is further enriched with calcium by adding calcium. Attempts have been made to provide it as milk, and many other juices and milk powders have begun selling calcium-fortified products. For example, in milk and yogurt, water-insoluble inorganic or organic acid forms of calcium such as calcium lactate and calcium chloride, and water-insoluble inorganic forms of calcium such as calcium carbonate and calcium phosphate are added and used for the purpose of strengthening calcium. Have been.
【０００３】しかしながら、水溶性の無機又は有機酸形
態のカルシウムは、牛乳、ヨーグルト中のタンパク質の
安定性を阻害しやすく、一定量以上の配合が困難なた
め、カルシウム原料として多量に使用することができな
いという欠点を有していた。一方、水不溶性の無機形態
のカルシウムは、水不溶性のため牛乳、ヨーグルト中の
タンパク質の安定性を阻害することがないため、添加量
の観点からは多量に用いることが可能であるものの、該
無機形態のカルシウムは全般に比重が２．７以上と高
く、牛乳中へ分散させた場合短時間で沈澱するため、食
品としての美観上好ましくなく、結局その添加量は制限
され多量に使用することができないという欠点を有して
いた。[0003] However, calcium in the form of water-soluble inorganic or organic acids easily inhibits the stability of proteins in milk and yogurt, and it is difficult to mix a certain amount or more. There was a disadvantage that it could not be done. On the other hand, calcium in a water-insoluble inorganic form does not inhibit the stability of protein in milk and yogurt due to water-insolubility, and although it can be used in large amounts from the viewpoint of the amount of addition, In general, calcium in the form has a high specific gravity of 2.7 or more, and when it is dispersed in milk, it precipitates in a short time. Therefore, it is not preferable in terms of aesthetics as a food. There was a disadvantage that it could not be done.
【０００４】この欠点を補い食品用途に多量のカルシウ
ムを添加することのできる方法については数多く提案さ
れており、例えば牛乳中に用いる無機形態のカルシウム
剤スラリーの調製方法としては、特開昭６４−６９５１
３号公報には、炭酸カルシウム製造工程に於いて乾燥粉
末化工程を行わないスラリー状炭酸カルシウムもしくは
スラリー状炭酸カルシウムにＨＬＢ１０以上の親水性乳
化剤を添加したものに超音波を照射し、炭酸カルシウム
の分散性を改良する方法が提案されている。その実施例
２には、１０重量％のスラリー状炭酸カルシウムと約６
重量％のＨＬＢ１５のショ糖脂肪酸エステルの水溶液の
混合物を、超音波照射することによる炭酸カルシウム固
形分が約８重量％のカルシウム剤スラリーの調製方法が
記載されている。しかしながら、この方法で得られる８
重量％程度の低濃度炭酸カルシウム固形分では、従来の
概念を打破した良好な分散性を有するカルシウム剤は得
られるものの、ロングライフ牛乳等の長期間保存可能食
品への添加が可能な０．３μｍ未満の平均粒子径を有す
る極めて分散性の良好なカルシウム剤スラリーを調製す
ることが困難であり、仮に調製し得たとしても、分散に
要するエネルギーコストは膨大となる。さらにこのエネ
ルギーコストの増加のみならず、カルシウム剤スラリー
を各方面の使用先に搬送する際に必要な、カルシウム剤
スラリーの充填容器費、冷蔵設備費、冷蔵費、輸送費等
の流通コストも増大することになり好ましい方法とはい
えなかった。[0004] Many methods have been proposed for overcoming this drawback and allowing a large amount of calcium to be added to food applications. For example, a method for preparing an inorganic calcium agent slurry used in milk is disclosed in 6951
No. 3 discloses that a calcium carbonate slurry is prepared by adding a hydrophilic emulsifier having an HLB of 10 or more to slurry calcium carbonate or a slurry calcium carbonate which is not subjected to a drying and powdering step, and irradiating ultrasonic waves to the calcium carbonate. Methods for improving dispersibility have been proposed. Example 2 includes 10% by weight of slurry calcium carbonate and about 6%.
A method for preparing a calcium agent slurry having a calcium carbonate solids content of about 8% by weight by irradiating a mixture of an aqueous solution of a sucrose fatty acid ester of HLB15 by weight with ultrasonic waves is described. However, 8 obtained in this way
With a low concentration of calcium carbonate solids of about% by weight, a calcium agent having good dispersibility that breaks the conventional concept can be obtained, but 0.3 μm that can be added to long-life storable foods such as long-life milk. It is difficult to prepare an extremely dispersible calcium agent slurry having an average particle diameter of less than 1, and even if it can be prepared, the energy cost required for dispersion becomes enormous. In addition to the increase in energy cost, the distribution cost of the calcium agent slurry, such as the container costs, refrigeration equipment costs, refrigeration costs, and transportation costs, required for transporting the calcium agent slurry to the various uses is also increasing. This was not a preferable method.
【０００５】さらに特開平６−１２７９０９号公報に
は、ＨＬＢが１６のショ糖ステアリン酸エステルと燐酸
カルシウムの混合物を特定の条件下において湿式粉砕し
て燐酸カルシウム分散体を調製する製造方法が、また特
開平６−１２７９３９号公報にはＨＬＢが１６のショ糖
ステアリン酸エステルと炭酸カルシウムの混合物を同様
の方法で湿式粉砕して炭酸カルシウム分散体を調製する
製造方法が提案されている。これらの方法によれば、
０．３μｍ未満の平均粒子径を有する極めて分散したカ
ルシウム剤スラリーを調製することは可能となるが、提
案されているカルシウム剤スラリーのカルシウム剤固形
分濃度は約１０重量％に過ぎず、特開昭６４−６９５１
３号公報の場合と同様に、設備費、流通経費等の観点か
ら充分な方法とはいえなかった。Further, JP-A-6-127909 discloses a process for preparing a calcium phosphate dispersion by wet-milling a mixture of sucrose stearic acid ester having an HLB of 16 and calcium phosphate under specific conditions. JP-A-6-127939 proposes a production method in which a mixture of sucrose stearic acid ester having an HLB of 16 and calcium carbonate is wet-pulverized by the same method to prepare a calcium carbonate dispersion. According to these methods,
Although it is possible to prepare a very dispersed calcium agent slurry having an average particle size of less than 0.3 μm, the calcium agent solid content of the proposed calcium agent slurry is only about 10% by weight, Showa 64-6951
As in the case of Japanese Patent Publication No. 3 (1993), this method cannot be said to be a sufficient method from the viewpoint of equipment costs, distribution costs and the like.
【０００６】また、特開平９−９９１１号公報には、リ
ン脂質及びタンパク分解物からなる群から選ばれる少な
くとも１種類を炭酸カルシウムに添加し、湿式粉砕を行
い分散性を改良する方法が提案されている。しかしなが
ら、上記の様にリン脂質やタンパク分解物を添加する方
法では、リン脂質に特有の臭気と苦みがあるため、風味
の面で問題が大きい上、該公報によると平均粒子径的に
１〜３μmのカルシウム分散液であるため、この方法に
より得られる炭酸カルシウムを添加した牛乳は、その製
造工程中におけるクラリファイヤー等の遠心分級機にお
ける炭酸カルシウムの歩留まりが悪く、また牛乳等の食
品中において沈降しやすく、ロングライフ牛乳等の長期
間保存可能食品には良好とはいえなかった。また、その
実施例１には、３０重量％の多孔質炭酸カルシウム水懸
濁液に、１０重量％の大豆レシチン水溶液を炭酸カルシ
ウム１００重量部に対し大豆レシチンが２０重量部にな
るように添加して約１９重量％の炭酸カルシウム固形分
濃度の炭酸カルシウム水懸濁液組成物を調製する方法が
記載されている。しかしながら、この方法で提案されて
いる１９重量％程度の濃度の水懸濁液では、特開昭６４
−６９５１３号公報の場合と同様に、設備費、流通経費
等の観点から充分な方法とはいえなかった。Japanese Patent Application Laid-Open No. 9-9911 proposes a method in which at least one member selected from the group consisting of phospholipids and protein decomposed products is added to calcium carbonate and wet-milled to improve dispersibility. ing. However, the method of adding a phospholipid or a protein hydrolyzate as described above has a problem in terms of flavor because of the odor and bitterness peculiar to the phospholipid. Due to the calcium dispersion of 3 μm, the milk to which calcium carbonate obtained by this method is added has a poor yield of calcium carbonate in a centrifugal classifier such as a clarifier during the production process and sedimentation in foods such as milk. It was not good for long-term storable foods such as long-life milk. In Example 1, a 10% by weight aqueous solution of soybean lecithin was added to a 30% by weight aqueous suspension of porous calcium carbonate so that 20 parts by weight of soybean lecithin was added to 100 parts by weight of calcium carbonate. A method for preparing a calcium carbonate aqueous suspension composition having a calcium carbonate solids concentration of about 19% by weight. However, the aqueous suspension having a concentration of about 19% by weight proposed in this method is disclosed in
As in the case of JP-A-69513, this method cannot be said to be a sufficient method from the viewpoint of equipment costs, distribution costs and the like.
【０００７】ＷＯ９８−４２２１０号報公報には、アラ
ビアガムと炭酸カルシウムあるいはリン酸カルシウムの
混合物を高分散させてなる食品添加剤スラリー組成物を
調製する方法が提案されている。この方法によれば、非
常に風味が良く分散性の良い食品添加剤スラリー組成物
を調製する事が可能となり、その実施例１には、４０重
量％の炭酸カルシウムスラリー組成物を調製する方法が
記載されており、前述の低濃度品のデメリットは、かな
り改善されているものの、近年、カルシウム強化食品が
多数販売されている状況下、ユーザーからのコスト低減
要求の声は大きく、この方法においても設備費、流通経
費等の観点から充分な方法とはいえなかった。[0007] WO 98-42210 proposes a method for preparing a food additive slurry composition in which a mixture of gum arabic and calcium carbonate or calcium phosphate is highly dispersed. According to this method, it is possible to prepare a food additive slurry composition having a very good flavor and a good dispersibility. In Example 1, a method for preparing a 40% by weight calcium carbonate slurry composition is described. Although the disadvantages of the low-concentration products described above have been considerably improved, in recent years, under the situation where a large number of calcium-enriched foods are sold, users are calling for cost reduction, and this method is also used. It was not a sufficient method from the viewpoint of equipment costs and distribution costs.
【０００８】最近、牛乳、ヨーグルト、ジュース類等液
体食品の長期間保存可能な容器、保存方法の進歩に伴
い、該食品を販売店、自動販売機、家庭内の大型冷蔵庫
等において長期間保存するケースが増加しており、同種
の食品にカルシウム強化の目的で添加されている炭酸カ
ルシウム粒子は、その食品中における分散状態が極めて
良好でない場合、長期間の液体食品の保存の間に食品容
器底部に沈澱してしまい、牛乳、ジュース類液体食品を
飲用する際、その沈澱物が飲用者に不快感、不清潔感を
与えることが多くなっている。従って、現在カルシウム
強化の目的で従来技術で調製された炭酸カルシウム等の
無機粒子を添加し市販されている液体食品類は、該無機
粒子の食品中における分散安定期間が短いため、該無機
粒子の添加量は極少量に制限される必要があり、また一
般消費者が購入後１〜２日の間に必ず食用に用いられる
ような液体食品に制限される必要があり、好ましいもの
ではなかった。[0008] Recently, with the advancement of containers and storage methods for long-term storage of liquid foods such as milk, yogurt, and juices, the foods are stored for a long time in stores, vending machines, large refrigerators at home, and the like. Cases are increasing, and calcium carbonate particles added to the same type of food for the purpose of calcium fortification may cause the bottom of the food container to be stored during long-term storage of liquid food if the dispersion state in the food is not very good. When drinking milk and juice liquid foods, the precipitate often gives the user discomfort and uncleanness. Therefore, liquid foods that are currently commercially available by adding inorganic particles such as calcium carbonate prepared by a conventional technique for the purpose of fortifying calcium have a short dispersion stability period in the food of the inorganic particles. The amount added has to be limited to a very small amount, and it has to be limited to a liquid food that can be used for edible use by a general consumer between 1 and 2 days after purchase, which is not preferable.
【０００９】[0009]
【発明が解決しようとする課題】本発明は、かかる実状
に鑑み、上記課題を解決した、流通経済性に優れた非常
に高濃度を有し、且つ牛乳等の食品への添加剤として好
適な高分散性を有する食品添加剤スラリー組成物及びパ
ウダー組成物及びこれを含有してなる食品組成物を提供
するものである。SUMMARY OF THE INVENTION In view of the above circumstances, the present invention solves the above-mentioned problems, has a very high concentration excellent in distribution economy, and is suitable as an additive to foods such as milk. An object of the present invention is to provide a food additive slurry composition and a powder composition having high dispersibility and a food composition containing the same.
【００１０】[0010]
【課題を解決するための手段】本発明の第１は、下記
（１）〜（４）の要件を具備する炭酸カルシウム１００
重量部に対し、乳化安定剤を１〜６０重量部含有させて
なることを特徴とする食品添加剤スラリー組成物を内容
とするものである。 Ｌ≦１．５・・・・・・・・・・・（１） ｄ１／Ｄ１≦２５・・・・・・・・（２） ｄ１／ｄ２≦１５・・・・・・・・（３） ０．６≦ｄ２／Ｄ２≦３・・・・・（４） Ｌ：５００℃における熱減量（％） ｄ１：使用する炭酸カルシウムの乾燥前の水懸濁液の光
透過遠心沈降式粒度分布測定機ＳＡ−ＣＰ−４Ｌ（島津
製作所製）を用い測定される粒度分布の重量平均粒子径
（μｍ） Ｄ１：使用する炭酸カルシウムの乾燥前の水懸濁液のＢ
ＥＴ比表面積Ｓ１（ｍ2／ｇ）から下記式（Ｘ）で算出
される平均粒子径（μｍ） ６／（２．７／Ｓ１）・・・（Ｘ） ｄ２：食品添加剤スラリー中の炭酸カルシウムの光透過
遠心沈降式粒度分布測定機ＳＡ−ＣＰ−４Ｌ（島津製作
所製）を用い測定される粒度分布の重量平均粒子径（μ
ｍ） Ｄ２：食品添加剤スラリー中の炭酸カルシウムのＢＥＴ
比表面積Ｓ２（ｍ2 ／ｇ）から下記式（Ｙ）で算出され
る平均粒子径（μｍ） ６／（２．７／Ｓ２）・・・（Ｙ）The first aspect of the present invention is a calcium carbonate 100 having the following requirements (1) to (4).
The food additive slurry composition comprises 1 to 60 parts by weight of an emulsion stabilizer with respect to parts by weight. L ≦ 1.5 (1) d1 / D1 ≦ 25 (2) d1 / d2 ≦ 15 (3) 0.6 ≦ d2 / D2 ≦ 3 (4) L: Heat loss at 500 ° C. (%) d1: Light transmission centrifugal sedimentation type particle size distribution of water suspension of calcium carbonate used before drying Weight average particle diameter (μm) of particle size distribution measured using a measuring device SA-CP-4L (manufactured by Shimadzu Corporation) D1: B of aqueous suspension of calcium carbonate used before drying
Average particle size (μm) calculated from the ET specific surface area S1 (m 2 / g) by the following formula (X) 6 / (2.7 / S1)... (X) d2: Carbon dioxide in the food additive slurry Weight average particle size (μ) of the particle size distribution measured using a light transmission centrifugal sedimentation type particle size distribution analyzer SA-CP-4L (manufactured by Shimadzu Corporation) of calcium
m) D2: BET of calcium carbonate in food additive slurry
Average particle diameter (μm) calculated from the specific surface area S2 (m 2 / g) by the following formula (Y) 6 / (2.7 / S2) (Y)
【００１１】本発明の第２は、上記食品添加剤スラリー
組成物を乾燥粉末化してなる食品添加剤パウダー組成物
を内容とするものである。A second aspect of the present invention is to provide a food additive powder composition obtained by drying and powdering the above-mentioned food additive slurry composition.
【００１２】本発明の第３は、湿式粉砕機、高圧乳化分
散装置、超音波分散機、ロールミルの少なくとも１種を
用いて分散させることを特徴とする上記食品添加剤スラ
リー組成物の製造方法を内容とするものである。A third aspect of the present invention is a method for producing the above-mentioned food additive slurry composition, wherein the method is performed by using at least one of a wet pulverizer, a high-pressure emulsifying and dispersing apparatus, an ultrasonic disperser, and a roll mill. Content.
【００１３】本発明の第４は、上記食品添加剤スラリー
組成物及び／又はパウダー組成物を含有してなることを
特徴とする食品組成物を内容とするものである。A fourth aspect of the present invention is directed to a food composition comprising the food additive slurry composition and / or the powder composition.
【００１４】[0014]
【発明の実施の形態】以下に、本発明を詳述する。本発
明の食品添加剤スラリー組成物の最も重要な特徴は、下
記（１）〜（４）の要件を具備してなる炭酸カルシウム
を用いることである。 Ｌ≦１．５・・・・・・・・・・・（１） ｄ１／Ｄ１≦２５・・・・・・・・（２） ｄ１／ｄ２≦１５・・・・・・・・（３） ０．６≦ｄ２／Ｄ２≦３．０・・・（４） Ｌ：５００℃における熱減量（％） ｄ１：使用する炭酸カルシウムの乾燥前の水懸濁液の光
透過遠心沈降式粒度分布測定機ＳＡ−ＣＰ−４Ｌ（島津
製作所製）を用い測定される粒度分布の重量平均粒子径
（μｍ） Ｄ１：使用する炭酸カルシウムの乾燥前の水懸濁液のＢ
ＥＴ比表面積Ｓ１（ｍ2／ｇ）から下記式（イ）で算出
される平均粒子径（μｍ） ６／（２．７／Ｓ１）・・・（イ） ｄ２：食品添加剤スラリー中の炭酸カルシウムの光透過
遠心沈降式粒度分布測定機ＳＡ−ＣＰ−４Ｌ（島津製作
所製）を用い測定される粒度分布の重量平均粒子径（μ
ｍ） Ｄ２：食品添加剤スラリー中の炭酸カルシウムのＢＥＴ
比表面積Ｓ２（ｍ2 ／ｇ）から下記式（ロ）で算出され
る平均粒子径（μｍ） ６／（２．７／Ｓ２）・・・（ロ）DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The most important feature of the food additive slurry composition of the present invention is to use calcium carbonate satisfying the following requirements (1) to (4). L ≦ 1.5 (1) d1 / D1 ≦ 25 (2) d1 / d2 ≦ 15 (3) 0.6 ≦ d2 / D2 ≦ 3.0 (4) L: Heat loss at 500 ° C. (%) d1: Light transmission centrifugal sedimentation type particle size distribution of water suspension of calcium carbonate used before drying Weight average particle diameter (μm) of particle size distribution measured using a measuring device SA-CP-4L (manufactured by Shimadzu Corporation) D1: B of aqueous suspension of calcium carbonate used before drying
Average particle size (μm) calculated from the ET specific surface area S1 (m 2 / g) by the following formula (A) 6 / (2.7 / S1) (A) d2: Carbon dioxide in the food additive slurry Weight average particle size (μ) of the particle size distribution measured using a light transmission centrifugal sedimentation type particle size distribution analyzer SA-CP-4L (manufactured by Shimadzu Corporation) of calcium
m) D2: BET of calcium carbonate in food additive slurry
Average particle diameter (μm) calculated from the specific surface area S2 (m 2 / g) by the following formula (b) 6 / (2.7 / S2) (b)
【００１５】より高濃度且つ高分散性を有する食品添加
剤スラリー組成物を調製するには、使用する炭酸カルシ
ウムが下記（５）及び（６）の要件を具備する事がより
好ましい。 ５≦Ｓ１≦３５・・・・・・・・・（５） ０．１≦ｄ２≦０．５・・・・・・（６）In order to prepare a food additive slurry composition having a higher concentration and a higher dispersibility, it is more preferable that the calcium carbonate used satisfies the following requirements (5) and (6). 5 ≦ S1 ≦ 35 (5) 0.1 ≦ d2 ≦ 0.5 (6)
【００１６】更に高濃度且つ高分散性を有する食品添加
剤スラリー組成物を調製するには、使用する炭酸カルシ
ウムが下記（７）〜（１０）の要件を具備する事が更に
好ましい。 Ｌ≦１．１・・・・・・・・・・・（７） ｄ１／Ｄ１≦１５・・・・・・・・（８） ｄ１／ｄ２≦１０・・・・・・・・（９） ０．８≦ｄ２／Ｄ２≦２・・・・・（１０）In order to prepare a food additive slurry composition having a higher concentration and a higher dispersibility, it is more preferable that the calcium carbonate used satisfies the following requirements (7) to (10). L ≦ 1.1 (7) d1 / D1 ≦ 15 (8) d1 / d2 ≦ 10 (9) 0.8 ≦ d2 / D2 ≦ 2 (10)
【００１７】最も高濃度且つ高分散性を有する食品添加
剤スラリー組成物を調製するには、使用する炭酸カルシ
ウムが下記（１１）〜（１４）の要件を具備する事が最
も好ましい。 Ｌ≦１．０・・・・・・・・・・・（１１） ｄ１／Ｄ１≦１０・・・・・・・・（１２） ｄ１／ｄ２≦８・・・・・・・・・（１３） １≦ｄ２／Ｄ２≦２・・・・・・・（１４）In order to prepare the food additive slurry composition having the highest concentration and the highest dispersibility, it is most preferable that the calcium carbonate used satisfies the following requirements (11) to (14). L ≦ 1.0 (11) d1 / D1 ≦ 10 (12) d1 / d2 ≦ 8 (12) 13) 1 ≦ d2 / D2 ≦ 2 (14)
【００１８】本発明に使用する炭酸カルシウムの５００
℃における熱減量Ｌ値（％）は、Ｌ≦１．５の要件を満
たす必要があり、好ましくは、Ｌ≦１．１、より好まし
くは、Ｌ≦１．０であるのが好ましい。Ｌ値が１．５を
越える場合は、使用する炭酸カルシウム中に残存するア
ルカリ量が多いため、本発明の食品添加剤スラリー組成
物を調製する際に添加する乳化安定剤の乳化安定性が著
しく阻害され、高濃度な食品添加剤スラリー組成物の調
製が出来ないだけでなく、充分な分散機能が発揮されな
くなる。The calcium carbonate 500 used in the present invention
The heat loss L value (%) at ° C. needs to satisfy the requirement of L ≦ 1.5, preferably L ≦ 1.1, and more preferably L ≦ 1.0. When the L value exceeds 1.5, since the amount of alkali remaining in the calcium carbonate used is large, the emulsion stability of the emulsion stabilizer added when preparing the food additive slurry composition of the present invention is remarkably large. In addition, not only cannot a high concentration food additive slurry composition be prepared, but also a sufficient dispersing function cannot be exhibited.
【００１９】本発明に使用する炭酸カルシウムのｄ１／
Ｄ１は、ｄ１／Ｄ１≦２５を満たす必要があり、好まし
くはｄ１／Ｄ１≦１５、より好ましくはｄ１／Ｄ１≦１
０である。ｄ１／Ｄ１が２５を越える場合は、高濃度且
つ高分散性の食品添加剤スラリー組成物用の炭酸カルシ
ウムとしては、分散性が不十分であるため、例えば、牛
乳、ジュース等の食品に添加使用した場合、食品中の炭
酸カルシウムの経時安定性が悪く、短時間に食品容器底
部に凝集し沈降し易くなる。D1 / of the calcium carbonate used in the present invention
D1 needs to satisfy d1 / D1 ≦ 25, preferably d1 / D1 ≦ 15, and more preferably d1 / D1 ≦ 1.
0. When d1 / D1 is more than 25, calcium carbonate for a food additive slurry composition having a high concentration and a high dispersibility has insufficient dispersibility, so that it is used, for example, in foods such as milk and juice. In this case, the stability of calcium carbonate in the food over time is poor, and the calcium carbonate easily aggregates at the bottom of the food container and precipitates in a short time.
【００２０】本発明に使用する炭酸カルシウムのｄ１／
ｄ２は、ｄ１／ｄ２≦１５を満たす必要があり、好まし
くはｄ１／ｄ２≦１０、より好ましくはｄ１／ｄ２≦８
である。ｄ１／ｄ２が１５を越える場合は、食品添加剤
スラリー組成物中に残存アルカリやカルシウムイオンの
多く含有され、炭酸カルシウムが再凝集し易くなると共
に、牛乳等に使用した場合、タンパク質の安定性を阻害
し易くなる傾向にあり、極端な場合、ゲル化する場合が
ある。The calcium carbonate used in the present invention, d1 /
d2 needs to satisfy d1 / d2 ≦ 15, preferably d1 / d2 ≦ 10, more preferably d1 / d2 ≦ 8.
It is. When d1 / d2 exceeds 15, a large amount of residual alkali and calcium ions is contained in the food additive slurry composition, calcium carbonate is easily re-agglomerated, and when used in milk or the like, protein stability is reduced. It tends to inhibit, and in extreme cases, it may gel.
【００２１】本発明に使用する炭酸カルシウムのｄ２／
Ｄ２は、０．６≦ｄ２／Ｄ２≦３を満たす必要があり、
好ましくは０．８≦ｄ２／Ｄ２≦２、より好ましくは１
≦ｄ２／Ｄ２≦２である。ｄ２／Ｄ２が３を越える場合
は、食品添加剤スラリー組成物中の炭酸カルシウムの表
面安定性が不安定となり、炭酸カルシウムが再凝集し易
くなるため、牛乳等に使用した場合、安定な製品を得ら
れ難くなり、ｄ２／Ｄ２が０．６未満の場合は、粗大粒
子が含有した炭酸カルシウムが得られ易いため、例え
ば、コーヒー飲料等に使用した場合、長期間炭酸カルシ
ウムを安定保持することが困難になる。The calcium carbonate used in the present invention, d2 /
D2 must satisfy 0.6 ≦ d2 / D2 ≦ 3,
Preferably 0.8 ≦ d2 / D2 ≦ 2, more preferably 1
≦ d2 / D2 ≦ 2. When d2 / D2 is more than 3, the surface stability of calcium carbonate in the food additive slurry composition becomes unstable, and calcium carbonate tends to re-agglomerate. When d2 / D2 is less than 0.6, calcium carbonate containing coarse particles is easily obtained. For example, when used for coffee drinks, etc., calcium carbonate can be stably maintained for a long time. It becomes difficult.
【００２２】本発明に使用する炭酸カルシウムのＳ１並
びにｄ２は、下記の要件を具備する事が好ましい。 ５≦Ｓ１≦３５（ｍ2 ／ｇ） ０．１≦ｄ２≦０．５（μｍ）The calcium carbonate S1 and d2 used in the present invention preferably satisfy the following requirements. 5 ≦ S1 ≦ 35 (m 2 / g) 0.1 ≦ d2 ≦ 0.5 (μm)
【００２３】即ち、本発明に使用する炭酸カルシウムの
窒素吸着法（ＢＥＴ法）による比表面積Ｓ１は、５〜３
５ｍ2 ／ｇの範囲が好ましい。比表面積が５ｍ2 ／ｇ未
満の場合、牛乳等の液体食品中での長期間の安定性に問
題が生じ、また、３５ｍ2 ／ｇを越える場合、炭酸カル
シウム粉体の凝集力が極めて強くなるため、その分散が
困難となる。本発明の食品添加剤スラリー中の炭酸カル
シウムの粒度分布の重量平均粒子径ｄ２については、
０．１≦ｄ２≦０．５（μｍ）の要件を満たすことが好
ましいが、かなり長期間の保存分散安定性を要求される
食品用途には、０．１≦ｄ２≦０．３（μｍ）の要件を
満たす事が好ましい。That is, the specific surface area S1 of the calcium carbonate used in the present invention by the nitrogen adsorption method (BET method) is 5 to 3
A range of 5 m 2 / g is preferred. When the specific surface area is less than 5 m 2 / g, there is a problem in long-term stability in liquid foods such as milk, and when it exceeds 35 m 2 / g, the cohesive force of the calcium carbonate powder becomes extremely strong. Therefore, the dispersion becomes difficult. About the weight average particle size d2 of the particle size distribution of calcium carbonate in the food additive slurry of the present invention,
It is preferable to satisfy the condition of 0.1 ≦ d2 ≦ 0.5 (μm), but for food applications that require storage stability over a long period of time, 0.1 ≦ d2 ≦ 0.3 (μm). It is preferable to satisfy the following requirements.
【００２４】本発明における使用する炭酸カルシウムの
乾燥前の水懸濁液中の炭酸カルシウムの粒度分布におけ
る重量平均径は、下記の要領で測定計算されたものであ
る。 測定機種 ：島津製作所製 ＳＡ−ＣＰ−４Ｌ 試料の調製：使用する炭酸カルシウムの乾燥前の水懸濁
液を、下記２０℃の溶媒中に滴下し、粒度分布測定試料
とする。 溶媒 ：イオン交換水にポリアクリル酸ソーダ０．
００４重量％溶解させた水溶液 予備分散 ：ＳＫディスパーザー（セイシン企業製）を
用い、超音波分散１００秒 測定温度 ：２０．０℃±２．５℃The weight average diameter in the particle size distribution of calcium carbonate in the aqueous suspension of calcium carbonate used in the present invention before drying is measured and calculated in the following manner. Measurement model: SA-CP-4L manufactured by Shimadzu Corporation Sample preparation: An aqueous suspension of calcium carbonate to be used before drying was dropped into a solvent at 20 ° C. below to prepare a particle size distribution measurement sample. Solvent: 0.1% sodium polyacrylate in ion-exchanged water.
Aqueous solution in which 004% by weight is dissolved Preliminary dispersion: Using SK disperser (manufactured by Seishin Enterprise), ultrasonic dispersion 100 seconds Measurement temperature: 20.0 ° C. ± 2.5 ° C.
【００２５】また、食品添加剤スラリー組成物中の炭酸
カルシウムの粒度分布における重量平均径は、下記の要
領で測定計算されたものである。 測定機種 ：島津製作所製 ＳＡ−ＣＰ−４Ｌ 試料の調製：食品添加剤スラリー組成物を、下記２０℃
の溶媒中に滴下し、粒度分布測定試料とする。 溶媒 ：イオン交換水 予備分散 ：ＳＫディスパーザー（セイシン企業製）を
用い、超音波分散１００秒 測定温度 ：２０．０℃±２．５℃The weight average diameter in the particle size distribution of calcium carbonate in the food additive slurry composition is measured and calculated in the following manner. Measurement model: SA-CP-4L manufactured by Shimadzu Corporation Sample preparation: A food additive slurry composition was prepared at the following temperature of 20 ° C.
Into a solvent for the particle size distribution measurement. Solvent: Ion exchange water Preliminary dispersion: Ultrasonic dispersion 100 seconds using SK disperser (manufactured by Seishin Enterprise) Measurement temperature: 20.0 ° C. ± 2.5 ° C.
【００２６】本発明に使用する炭酸カルシウムは、例え
ば炭酸カルシウムを５０重量％以上含有するコーラル炭
酸カルシウム、重質炭酸カルシウム、合成炭酸カルシウ
ムが挙げられるが、水酸化カルシウムの水懸濁液である
石灰乳と炭酸ガスを反応させる炭酸ガス法に代表される
化学的合成方法により調製される合成炭酸カルシウム
が、微細な分散体を得易い点で好ましい。本発明におい
て使用する炭酸カルシウムの乳化安定剤と混合する前の
形態としては、通常の方法で調製される炭酸カルシウム
の水懸濁液でもよく、また該水懸濁液を常法に従い脱
水、乾燥、粉砕を経て調製される炭酸カルシウムの粉体
に、再度水を添加して調製される水懸濁液でもよいが、
食品添加物規格厳守、及び衛生管理面の観点から、後者
の形態を採用するのが好ましい。The calcium carbonate used in the present invention includes, for example, coral calcium carbonate, heavy calcium carbonate and synthetic calcium carbonate containing 50% by weight or more of calcium carbonate, and lime which is an aqueous suspension of calcium hydroxide. Synthetic calcium carbonate prepared by a chemical synthesis method typified by the carbon dioxide method of reacting milk with carbon dioxide is preferred in that a fine dispersion can be easily obtained. The form before mixing with the emulsion stabilizer of calcium carbonate used in the present invention may be an aqueous suspension of calcium carbonate prepared by a usual method, or the aqueous suspension may be dehydrated and dried according to a conventional method. An aqueous suspension prepared by adding water again to powder of calcium carbonate prepared through pulverization may be used,
From the viewpoint of strict adherence to food additive standards and hygiene management, the latter form is preferably adopted.
【００２７】本発明において、乳化安定剤は、下記
（Ｕ）群より選ばれた少なくとも１種が用いられ、より
高濃度、且つ分散性良好な食品添加剤スラリー組成物を
調製するためには、好ましくは下記（Ｖ）群より選ばれ
た少なくとも１種が用いられ、更に好ましくは、下記
（Ｗ）群より選ばれた少なくとも１種が用いられる。 （Ｕ）群：ＨＬＢが８以上のショ糖脂肪酸エステル、ポ
リグリセリン脂肪酸エステル、カルボキシメチルセルロ
ースナトリウム（以下ＣＭＣと記す）、メチルセルロー
ス（以下ＭＣと記す）、アルギン酸プロピレングリコー
ルエステル（以下ＰＧＡと記す）、水溶性大豆多糖類、
アラビアガム、アラビノガラクタン、レシチン及び加工
デンプン （Ｖ）群：ＣＭＣ、ＭＣ、アラビアガム、アラビノガラ
クタン、レシチン及び加工デンプン （Ｗ）群：アラビアガム、アラビノガラクタン及び加工
デンプンIn the present invention, as the emulsion stabilizer, at least one selected from the following group (U) is used. In order to prepare a food additive slurry composition having a higher concentration and better dispersibility, Preferably, at least one selected from the following group (V) is used, and more preferably, at least one selected from the following group (W) is used. Group (U): sucrose fatty acid ester having an HLB of 8 or more, polyglycerin fatty acid ester, sodium carboxymethylcellulose (hereinafter referred to as CMC), methylcellulose (hereinafter referred to as MC), propylene glycol alginate (hereinafter referred to as PGA), water-soluble Sex soy polysaccharides,
Gum arabic, arabinogalactan, lecithin and modified starch (V) group: CMC, MC, arabic gum, arabinogalactan, lecithin and modified starch (W) group: Gum arabic, arabinogalactan and modified starch
【００２８】次に、前述の炭酸カルシウムと乳化安定剤
と水とからなる食品添加剤スラリー組成物を調製する。
この調製方法は、以下の（ア）、（イ）、（ウ）に示す
３種類の方法に大別されるが、何れの方法を採用して
も、また組み合わせて使用してもよい。 （ア）炭酸カルシウムと水からなる食品添加剤の水懸濁
液を、化学的分散方法、粉砕機及び／又は分散機を用い
る物理的方法により、粉砕及び／又は分散処理した後、
乳化安定剤を添加処理する。 （イ）炭酸カルシウムと乳化安定剤と水からなる食品添
加剤の水懸濁液を、化学的分散方法、粉砕機及び／又は
分散機を用いる物理的方法により、粉砕及び／又は分散
処理する。 （ウ）炭酸カルシウムと水からなる食品添加剤の水懸濁
液を、化学的分散方法、粉砕機及び／又は分散機を用い
る物理的方法により、粉砕及び／又は分散処理した後、
乳化安定剤を添加処理し、さらに粉砕機及び／又は分散
機を用いる物理的方法により、粉砕及び／又は分散処理
する。Next, a food additive slurry composition comprising the above-mentioned calcium carbonate, an emulsion stabilizer and water is prepared.
This preparation method is roughly classified into the following three methods (A), (A), and (C), and any of these methods may be adopted or used in combination. (A) After an aqueous suspension of a food additive composed of calcium carbonate and water is pulverized and / or dispersed by a chemical dispersion method, a physical method using a pulverizer and / or a disperser,
An emulsion stabilizer is added. (A) A water suspension of a food additive comprising calcium carbonate, an emulsion stabilizer and water is pulverized and / or dispersed by a chemical dispersion method, a pulverizer and / or a physical method using a disperser. (C) After an aqueous suspension of a food additive composed of calcium carbonate and water is pulverized and / or dispersed by a chemical dispersion method, a pulverizer and / or a physical method using a disperser,
The emulsion stabilizer is added, and the mixture is pulverized and / or dispersed by a physical method using a pulverizer and / or a disperser.
【００２９】上記（ア）、（イ）、（ウ）において、炭
酸カルシウムと乳化安定剤と水の食品添加剤スラリー組
成物を調製するのに必要不可欠な条件は、該食品添加剤
スラリー組成物中の炭酸カルシウム１００重量部に対
し、乳化安定剤が１〜６０重量部含有されていることで
あり、ヨーグルト、牛乳等の液体食品において食感上の
喉ごし等を考慮した場合、好ましくは乳化安定剤が、
１．５〜５０重量部含有されていることであり、より好
ましくは３〜４０重量部含有されていることである。In the above (A), (A) and (C), the essential conditions for preparing a food additive slurry composition of calcium carbonate, an emulsion stabilizer and water are the food additive slurry composition With respect to 100 parts by weight of calcium carbonate therein, the emulsion stabilizer is contained in an amount of 1 to 60 parts by weight. Yogurt, when considering the throat on the texture in liquid foods such as milk, preferably The emulsion stabilizer is
It is 1.5 to 50 parts by weight, more preferably 3 to 40 parts by weight.
【００３０】乳化安定剤の添加重量部が、１重量部未満
の場合、例え食品添加剤スラリー組成物中の炭酸カルシ
ウムの粒度分布における重量平均径を非常に微細に調製
したとしても、これらの食品添加剤スラリー組成物を例
えば、牛乳、ジュース、ドリンクタイプのヨーグルト等
の食品に添加使用した場合、食品中の炭酸カルシウムの
経時安定性が悪く、著しい場合、２４時間以内に食品容
器底部に凝集し沈降する。一方、乳化安定剤の添加重量
部が、６０重量部を越える場合、食品添加剤スラリー組
成物を牛乳、ジュース、ドリンクタイプのヨーグルト等
の食品に添加使用した場合、製品の粘度が上昇し食感上
好ましくないだけでなく、製品の粘度上昇に伴い高濃度
での製造がハンドリング上困難となり、固形分濃度を低
くして製造せざるを得ず、経済的な面でも好ましくな
い。When the amount by weight of the emulsion stabilizer is less than 1 part by weight, even if the weight average diameter in the particle size distribution of calcium carbonate in the food additive slurry composition is adjusted to be very fine, these foods may be used. For example, when the additive slurry composition is added to food such as milk, juice, and drink-type yogurt, the stability of calcium carbonate in the food over time is poor, and when it is remarkable, it is aggregated at the bottom of the food container within 24 hours. Settles. On the other hand, when the added part by weight of the emulsion stabilizer exceeds 60 parts by weight, when the food additive slurry composition is added to and used in foods such as milk, juice, and drink type yogurt, the viscosity of the product increases and the texture is increased. Not only is this undesirable, but it is difficult to handle at a high concentration as the viscosity of the product increases, and the solid content concentration must be reduced, which is not economically desirable.
【００３１】本発明で用いられるショ糖脂肪酸エステル
は、食品添加物規格に適合するＨＬＢが８以上のショ糖
脂肪酸エステルであればよいが、中でもＨＬＢが１５以
上のショ糖脂肪酸エステルが好ましい。ショ糖脂肪酸エ
ステル中の脂肪酸組成においては、該脂肪酸に占める炭
素数１８の脂肪酸の割合が５０重量％以上のショ糖脂肪
酸エステルが好ましいが、より好ましくは６０重量％以
上、更に好ましくは６５重量％以上であるのが好まし
い。ショ糖脂肪酸エステル中の脂肪酸組成における、該
脂肪酸に占める炭素数１８の脂肪酸の割合が５０重量％
未満の場合、炭酸カルシウムの牛乳等の食品中での安定
性に乏しくなるばかりでなく、風味の点で苦みを呈して
ゆく傾向にあるため、好ましくない。また、食品添加剤
スラリー組成物中の脂肪酸のアルカリ金属塩の含有量に
ついては、ショ糖脂肪酸エステルに対して０．１〜２．
０重量％であることが好ましく、より好ましくは０．３
〜１．５重量％、更に好ましくは０．５〜１．５重量％
である。該含有量が、０．１重量％未満の場合は、ショ
糖脂肪酸エステルの冷水中への溶解性を阻害する傾向が
あり、その結果、炭酸カルシウムの牛乳等の食品中での
安定性が乏しいため好ましくなく、また２．０重量％を
越える場合は食品添加物として使用するのに好ましくな
い。The sucrose fatty acid ester used in the present invention may be any sucrose fatty acid ester having an HLB of 8 or more that conforms to food additive standards, and among them, a sucrose fatty acid ester having an HLB of 15 or more is preferred. In the fatty acid composition of the sucrose fatty acid ester, a sucrose fatty acid ester having a fatty acid having 18 carbon atoms in the fatty acid is preferably 50% by weight or more, more preferably 60% by weight or more, and still more preferably 65% by weight. It is preferable that this is the case. In the fatty acid composition of the sucrose fatty acid ester, the ratio of the fatty acid having 18 carbon atoms to the fatty acid is 50% by weight.
If it is less than 10, calcium carbonate is not only inferior in stability in foods such as milk, but also tends to exhibit bitterness in terms of flavor. The content of the alkali metal salt of the fatty acid in the food additive slurry composition is 0.1 to 2.
0% by weight, more preferably 0.3% by weight.
To 1.5% by weight, more preferably 0.5 to 1.5% by weight
It is. When the content is less than 0.1% by weight, the solubility of the sucrose fatty acid ester in cold water tends to be inhibited, and as a result, the stability of calcium carbonate in foods such as milk is poor. If it exceeds 2.0% by weight, it is not preferable to use it as a food additive.
【００３２】本発明で用いられるポリグリセリン脂肪酸
エステルとしては、トリグリセリン、ペンタグリセリ
ン、ヘキサグリセリン、デカグリセリン等の各種脂肪酸
エステル、及び自己乳化型のモノグリセリン脂肪酸エス
テル等、ＨＬＢが８〜１８までのポリグリセリン脂肪酸
エステルが挙げられるが、好ましくは、トリグリセリ
ン、ペンタグリセリンの脂肪酸エステルが用いられる。The polyglycerol fatty acid ester used in the present invention includes various fatty acid esters such as triglycerin, pentaglycerin, hexaglycerin and decaglycerin, and self-emulsifying monoglycerin fatty acid esters having an HLB of 8 to 18. Polyglycerin fatty acid esters are exemplified, and preferably, fatty acid esters of triglycerin and pentaglycerin are used.
【００３３】本発明で用いられるＣＭＣは、食品添加物
規格に適合するものであればよいが、カルボキシメチル
基の置換度に関しては、０．３〜２．０のものが好まし
く、より好ましくは０．３〜１．５、更に好ましくは
０．６〜１．０のものが用いられる。該置換度が、０．
３未満のものの場合は、耐酸性、耐アルカリ性、耐塩性
等に欠ける傾向にあり、その結果、炭酸カルシウムの牛
乳等の食品中での安定性が乏しいため好ましくなく、ま
た２．０を越える場合、その水溶液の粘度が高くなるた
め、牛乳、ドリンクタイプのヨーグルト等の食品に使用
した場合、製品の粘度が上昇し、食感上好ましくない。The CMC used in the present invention may be any one which conforms to the standard for food additives, but the substitution degree of the carboxymethyl group is preferably 0.3 to 2.0, more preferably 0 to 2.0. 0.3 to 1.5, more preferably 0.6 to 1.0. When the degree of substitution is 0.
If it is less than 3, it tends to lack acid resistance, alkali resistance, salt resistance, etc., and as a result, calcium carbonate is poor in stability in foods such as milk. Since the viscosity of the aqueous solution increases, when used in foods such as milk and drink-type yogurt, the viscosity of the product increases, which is not preferable in terms of texture.
【００３４】本発明で用いられるＰＧＡとしては、食品
添加物規格に適合するエステル化度が７５％以上１００
％未満のものであればよいが、好ましくは、エステル化
度が８５％以上１００％未満、より好ましくはエステル
化度が９０％以上１００％未満のものが用いられる。エ
ステル化度が７５％未満のものは、分散性が劣る傾向に
あるため好ましくなく、また１００％にした場合、ゲル
化し易くなるため好ましくない。The PGA used in the present invention has a degree of esterification conforming to food additive standards of 75% or more and 100%.
%, But preferably those having a degree of esterification of 85% or more and less than 100%, more preferably those having a degree of esterification of 90% or more and less than 100%. If the degree of esterification is less than 75%, the dispersibility tends to be inferior, so that it is not preferable.
【００３５】本発明で用いられる水溶性大豆多糖類とし
ては、大豆より抽出・精製した水溶性の多糖類で食品添
加物規格に適合するものであればよいが、ガラクトー
ス、アラビノース、ガラクツロン酸、キシロース、フル
コース、グルコース、ラムノースと、多糖類の糖から構
成されるもので、平均分子量が数十万のものが好まし
い。The water-soluble soybean polysaccharide used in the present invention may be any water-soluble soybean polysaccharide extracted and purified from soybean and conforming to food additive standards, such as galactose, arabinose, galacturonic acid and xylose. , Fullose, glucose, rhamnose, and polysaccharides, and preferably have an average molecular weight of several hundred thousand.
【００３６】本発明に使用されるアラビアガムとして
は、食品添加物規格に適合するものであればよいが、好
ましくは、アラビアガムの成分中に含まれる蛋白質の含
有量が１重量％以上のものが用いられる。The gum arabic used in the present invention may be any as long as it conforms to the standard for food additives. Preferably, the gum arabic has a protein content of 1% by weight or more in the components of the gum arabic. Is used.
【００３７】本発明で使用されるアラビノガラクタンと
しては、食品添加物規格に適合するものであればよい
が、好ましくは、分子量が１万以上のものが用いられ
る。The arabinogalactan used in the present invention may be any as long as it conforms to the standard for food additives, and preferably has a molecular weight of 10,000 or more.
【００３８】本発明で使用されるレシチンとしては、食
品添加物規格に適合する植物（大豆、なたね、トウモロ
コシ、綿実など）レシチン、高純度レシチン、分別レシ
チン、酵素処理レシチン、酵素分解レシチン等、ＨＬＢ
が８以上のレシチンが挙げられるが、レシチンは風味に
やや問題があり、動物（卵黄など）レシチン、高純度レ
シチン等が風味等の観点で好ましい。As the lecithin used in the present invention, plant (soybean, rapeseed, corn, cottonseed, etc.) lecithin, high-purity lecithin, fractionated lecithin, enzyme-treated lecithin, enzymatically-decomposed lecithin, etc., complying with food additive standards. , HLB
However, lecithin has a slight problem in flavor, and animal (eg, egg yolk) lecithin, high-purity lecithin and the like are preferable from the viewpoint of flavor and the like.
【００３９】本発明に用いられる加工デンプンに関して
特に制限はないが、長期間保存可能な飲料等で非常に優
れた安定性を保持する為には、酸化、酸処理、酵素処
理、エステル化、エーテル化架橋化等の反応又は処理の
１種もしくは２種以上を施して得られたデンプン、即
ち、酸処理デンプン、酸化デンプン、酵素変性デキスト
リン、エステル化デンプン、エーテル化デンプン及び架
橋化デンプンの１種もしくは２種以上組み合わせたデン
プンが好ましく、特にオクテニルコハク酸エステルデン
プンが好ましい。オクテニルコハク酸エステルデンプン
とは、通常、デンプン懸濁液を微アルカリ性にした後、
オクテニルコハク酸懸濁液を滴下する事により得られ
る。また、これに上述した他の処理をしたもの及び／又
はこれらの混合物等を用いる事ができる。上記加工デン
プンの例としてＰＵＲＩＴＹ ＧＵＭ１７７３、ＰＵＲ
ＩＴＹ ＧＵＭ ２０００、エヌクリーマー４６、カプ
シュール（以上ナショナルスターチ社製商品名）エマル
スター３０Ａ（松谷化学工業株式会社製商品名）等が挙
げられる。また、本発明に用いられるデンプンの原料の
種類に特に制限はないが、粘液の安定性や粘性の観点か
らワキシコーンスターチが好ましい。There are no particular restrictions on the modified starch used in the present invention. However, in order to maintain very good stability in beverages that can be stored for a long time, oxidation, acid treatment, enzyme treatment, esterification, etherification, etc. Starch obtained by performing one or more of reactions or treatments such as cross-linking, ie, one of acid-treated starch, oxidized starch, enzyme-modified dextrin, esterified starch, etherified starch and cross-linked starch Alternatively, starches in which two or more kinds are combined are preferred, and octenyl succinate starch is particularly preferred. Octenyl succinate starch is usually used after making the starch suspension slightly alkaline.
It is obtained by dropping an octenylsuccinic acid suspension dropwise. In addition, a product obtained by performing the above-described other processing and / or a mixture thereof can be used. PURITY GUM1773, PUR as an example of the modified starch
ITY GUM 2000, N Creamer 46, Capsule (trade name of National Starch) Emulstar 30A (trade name of Matsutani Chemical Industry Co., Ltd.) and the like. Further, the kind of the starch raw material used in the present invention is not particularly limited, but waxy corn starch is preferable from the viewpoint of the stability and viscosity of the mucus.
【００４０】本発明の食品添加剤スラリー組成物の製造
方法は、前述の（ア）、（イ）、（ウ）に記載した方法
によればよいが、物理的方法による粉砕及び／又は分散
方法については、好ましくは湿式粉砕機、高圧乳化分散
装置、超音波分散機及びロールミルの少なくとも１種を
用いる事により得られ、具体的には、ダイノーミル、サ
ンドミル、コボールミル等の湿式粉砕機、ナノマイザ
ー、マイクロフルイタイザー、ホモジナイザー、アルテ
ィマイザー等の乳化・分散装置、超音波分散機、３本ロ
ールミル等のロールミルが例示出来る。The method for producing the food additive slurry composition of the present invention may be the method described in the above (A), (A) or (C), but may be a pulverization and / or dispersion method by a physical method. Is preferably obtained by using at least one of a wet pulverizer, a high-pressure emulsifying and dispersing apparatus, an ultrasonic disperser and a roll mill, and specifically, a wet pulverizer such as a dyno mill, a sand mill, a coball mill, a nanomizer, and a micromill. Examples thereof include emulsifying and dispersing apparatuses such as a fluidizer, a homogenizer, and an optimizer, and an ultrasonic disperser, and a roll mill such as a three-roll mill.
【００４１】上記の内、食品添加物規格の観点から、食
品添加剤スラリー組成物に使用する炭酸カルシウムの形
態が粉体である場合には、前述の湿式粉砕機を使用し、
下記（１４）〜（１６）を満足する粉砕条件で粉砕する
のが一層好ましい。 ２≦ Ｈ ≦ １００・・・・・・・・・・・（１５） Ｇ ≧ １０・・・・・・・・・・・・・・・（１６） Ｈ：湿式粉砕する炭酸カルシウムの窒素吸着法（ＢＥＴ
法）による比表面積（ｍ2 ／ｇ） Ａ：湿式粉砕機に用いるメディアの充填量であり、湿式
粉砕機の粉砕室（ベッセル容器）容積中に占めるメディ
アの容積量（体積％） Ｂ：湿式粉砕機に用いるメディアの真比重 Ｃ：湿式粉砕機のディスク又はローターの周辺速度（ｍ
／秒） Ｄ：湿式粉砕する炭酸カルシウムの水懸濁液の、炭酸カ
ルシウム固形分濃度（％） Ｅ：湿式粉砕する炭酸カルシウムの水懸濁液の、湿式粉
砕機の粉砕室中に滞留する時間（分） Ｆ：湿式粉砕機に用いるメディアの粒子径（ｍｍ）Among the above, from the viewpoint of food additive standards, when the form of calcium carbonate used in the food additive slurry composition is a powder, the above-mentioned wet mill is used,
It is more preferable to grind under the grinding conditions satisfying the following (14) to (16). 2 ≦ H ≦ 100 (15) G ≧ 10 (16) H: Nitrogen adsorption method of calcium carbonate to be wet-pulverized (BET
A) The specific surface area (m 2 / g) according to the method) A: The amount of the media used in the wet crusher, and the volume of the media (volume%) in the crushing chamber (vessel vessel) of the wet crusher B: Wet True specific gravity of the media used in the crusher C: peripheral speed of the disk or rotor of the wet crusher (m
/ Sec) D: Calcium carbonate solids concentration of aqueous suspension of calcium carbonate to be wet-ground (%) E: Time of aqueous suspension of calcium carbonate to be wet-ground in the grinding chamber of the wet mill (Min) F: Particle size (mm) of media used in wet mill
【００４２】以上の如くして、本発明の高濃度且つ高分
散性を有する食品添加剤スラリー組成物は調製される。
本発明の方法によれば、炭酸カルシウム固形分濃度Ｍ
（重量％）が５≦Ｍ≦７０の食品添加剤スラリー組成物
の調製が可能となるが、前記した好ましい調製条件を採
用した場合、炭酸カルシウム固形分濃度Ｍが３０≦Ｍ≦
７０の食品添加剤スラリー組成物、最も好ましい調整条
件を採用した場合、４０≦Ｍ≦７０の食品添加剤スラリ
ー組成物の調製が可能となる。７０重量％を越える場合
は、湿式粉砕機、乳化分散装置等の分散機及びこれに付
随する液供給ポンプ等の必要動力が極めて大きくなり現
実的とは言えない。また、５重量％未満の場合、分散工
程に要する時間が極めて長くなり動力費的に不経済であ
るのみならず、物流コストを含めて経済的に好ましい方
法とは言えない。As described above, the food additive slurry composition having a high concentration and a high dispersibility of the present invention is prepared.
According to the method of the present invention, the calcium carbonate solids concentration M
(% By weight) enables the preparation of a food additive slurry composition with 5 ≦ M ≦ 70, but when the above-mentioned preferable preparation conditions are adopted, the calcium carbonate solid content concentration M is 30 ≦ M ≦
When the food additive slurry composition of 70 and the most preferable adjustment conditions are adopted, it becomes possible to prepare a food additive slurry composition of 40 ≦ M ≦ 70. If the amount exceeds 70% by weight, the required power of a disperser such as a wet pulverizer, an emulsifying and dispersing device, and a liquid supply pump accompanying the disperser becomes extremely large, which is not practical. On the other hand, when the content is less than 5% by weight, the time required for the dispersing step becomes extremely long, which is not only uneconomical in terms of power cost, but also not economically preferable including distribution costs.
【００４３】以上の様にして調製される、炭酸カルシウ
ムと乳化安定剤と水とからなる食品添加剤スラリー組成
物を乾燥粉末化することにより、本発明の食品添加剤パ
ウダー組成物は調製される。食品添加剤スラリー組成物
の乾燥に用いられる乾燥機に特別の制限はないが、各種
表面処理剤の変質防止の観点から極めて短時間に乾燥を
行うのが好ましく、この観点から乾燥機としては、スプ
レードライヤー、セラミック媒体を加熱流動状態で用い
るスラリードライヤー等の液滴噴霧型乾燥機を用いるの
が望ましい。The food additive powder composition of the present invention is prepared by dry-pulverizing the food additive slurry composition comprising calcium carbonate, emulsion stabilizer and water, prepared as described above. . There is no particular limitation on the dryer used for drying the food additive slurry composition, but it is preferable to perform drying in an extremely short time from the viewpoint of preventing deterioration of various surface treatment agents. It is preferable to use a droplet spray dryer such as a spray dryer or a slurry dryer using a ceramic medium in a heated and fluidized state.
【００４４】上記の如き方法により調製される食品添加
剤スラリー組成物及びパウダー組成物は、水中における
再分散性が極めて良好であり、特殊な分散機、撹拌機等
を用いずとも容易に水中に分散する。従って、本発明の
食品添加剤スラリー組成物及びパウダー組成物を用い
て、食品、例えばカルシウム強化牛乳を調製するには、
これらを牛乳に直接添加して強力に撹拌し、牛乳中に分
散させるだけで充分であるが、これらを前もって水中に
分散させ得られる炭酸カルシウムの水分散液を牛乳に添
加しても差し支えない。また還元乳では、本発明の食品
添加剤スラリー組成物及びパウダー組成物を、６０℃程
度の温度で溶解したバター又はバターオイルに加えて高
速撹拌して分散させ、次いでこれに還元脱脂乳あるいは
脱脂乳を加え、均質化すればよい。The food additive slurry composition and the powder composition prepared by the above-described methods have extremely good redispersibility in water, and can be easily dissolved in water without using a special dispersing machine, a stirrer or the like. Spread. Therefore, using the food additive slurry composition and the powder composition of the present invention, to prepare a food, for example, calcium-enriched milk,
It is sufficient to add them directly to the milk and stir vigorously to disperse them in the milk, but it is sufficient to add the aqueous dispersion of calcium carbonate obtained by dispersing them in water beforehand to the milk. In the reduced milk, the food additive slurry composition and the powder composition of the present invention are added to butter or butter oil dissolved at a temperature of about 60 ° C. and dispersed by high-speed stirring, and then reduced skim milk or defatted milk is added thereto. Milk may be added and homogenized.
【００４５】これらの方法で調製したカルシウム強化牛
乳等は、クラリファイヤーで除去される炭酸カルシウム
の量が、従来の方法で調製された炭酸カルシウムを添加
した場合に比べて、大幅に減少する。即ち、本発明の食
品添加剤スラリー組成物及びパウダー組成物を添加した
牛乳、ヨーグルト、ジュース類中には、炭酸カルシウム
が極めて安定に保持されている。また、本発明の食品添
加剤スラリー組成物及びパウダー組成物は、炭酸カルシ
ウムの分散性が良好であるため、牛乳等に添加する際の
撹拌時間が少なくてすみ、従って、バター中で長時間撹
拌した場合に見られるような炭酸カルシウムの凝集は起
こらない。本発明の食品添加剤スラリー組成物及びパウ
ダー組成物は、上記用途以外に、クリーム、コーヒー、
紅茶、ウーロン茶等の液体食品、ワイン、酒等のアルコ
ール飲料等にカルシウム強化の目的で使用することが出
来る。また、本発明の食品添加剤スラリー組成物及びパ
ウダー組成物は、乳酸カルシウム、塩化カルシウム等の
水可溶性カルシウム塩、ピロリン酸第２鉄、クエン酸鉄
ナトリウム、塩化マグネシウム等の鉄剤、マグネシウム
剤などの他のミネラルと併用しても何ら差し支えがな
い。In calcium-enriched milk and the like prepared by these methods, the amount of calcium carbonate removed by the clarifier is significantly reduced as compared with the case where calcium carbonate prepared by a conventional method is added. That is, calcium carbonate is extremely stably retained in milk, yogurt, and juices to which the food additive slurry composition and the powder composition of the present invention have been added. In addition, the food additive slurry composition and the powder composition of the present invention have good dispersibility of calcium carbonate, so that the stirring time when adding them to milk or the like can be reduced, and therefore, the stirring can be performed for a long time in butter. Agglomeration of calcium carbonate does not occur as in the case of the above. Food additive slurry composition and powder composition of the present invention, in addition to the above uses, cream, coffee,
It can be used in liquid foods such as black tea and oolong tea, and alcoholic drinks such as wine and sake for the purpose of enhancing calcium. In addition, the food additive slurry composition and the powder composition of the present invention are calcium lactate, water-soluble calcium salts such as calcium chloride, ferric pyrophosphate, iron sodium citrate, iron agents such as magnesium chloride, magnesium agents and the like. It doesn't hurt to use it with other minerals.
【００４６】[0046]
【実施例】以下に実施例、比較例を示し本発明をより詳
細に説明するが、本発明はこれら実施例のみに限定され
るものではない。実施例及び比較例で使用する炭酸カル
シウムの製造方法を以下に示す。The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. The method for producing calcium carbonate used in the examples and comparative examples is shown below.
【００４７】炭酸カルシウムケーキ及び粉体の製造方法 比重１．０３０、温度３℃の石灰乳１００００リッター
に、炭酸ガス濃度３０重量％の炉ガス（以下炭酸ガスと
略記する）を２５ｍ3 ／ｍｉｎの流速で導通し炭酸化反
応を行い、２５℃におけるｐＨが１０．０の炭酸カルシ
ウムの水懸濁液を得た。該炭酸カルシウム水懸濁液をパ
ドルドライヤーを用いて乾燥し、乾式粉砕機を用いて炭
酸カルシウム粉体を得た。次に前述のｐＨ１０．０の炭
酸カルシウム水懸濁液に、炭酸ガスを５ｍ3 ／ｈｒの流
速で吹き込みながら７０℃で撹拌し、１時間後（炭酸カ
ルシウムII）、６時間後（炭酸カルシウムIII ）、１２
時間後（炭酸カルシウムIV）、２４時間後（炭酸カルシ
ウムV ）、４８時間後（炭酸カルシウムVI）６０時間後
（炭酸カルシウムVII ）の炭酸カルシウム水懸濁液を得
た。上記炭酸カルシウム水懸濁液II〜VII をフィルター
プレスを用いて脱水し、炭酸カルシウム脱水ケーキを得
た後、脱水ケーキに再度水を加え撹拌し、脱水前の炭酸
カルシウム水懸濁液と同一濃度の炭酸カルシウム水懸濁
液を得た。各々の炭酸カルシウム水懸濁液を７０℃で前
述したのと同時間攪拌し、再度炭酸ガスを導通し、炭酸
カルシウム水懸濁液のｐＨを７．０に低下せしめた後、
該炭酸カルシウム水懸濁液をフィルタープレスを用い脱
水し炭酸カルシウムケーキII〜VII を得た。その後、該
プレスケーキの一部をパドルドライヤーを用いて乾燥
し、乾式粉砕機を用いて炭酸カルシウム粉体II〜VII を
得た。該炭酸カルシウムケーキ及び粉体を熱天秤装置Ｔ
Ｇ８１１０（理学製）を用いて測定した５００℃におけ
る熱減量Ｌ、乾燥前の水懸濁液を光透過遠心沈降式粒度
分布測定機ＳＡ−ＣＰ−４Ｌ（島津製作所製）を用い測
定した粒度分布の重量平均粒子径ｄ１、表面積測定装置
ＮＯＶＡ２０００（ＱＵＡＮＴＡ、ＣＨＲＯＭＥ製）を
用いて測定した窒素吸着法による比表面積Ｓ１、及び式
６／２．７Ｓ１で計算された平均粒子径Ｄ１及びｄ１／
Ｄ１を表１に示す。尚、炭酸カルシウムケーキの５００
℃における熱減量Ｌは、該ケーキを乾燥したものを用い
測定する。従って、Ｌ、ｄ１、Ｓ１、Ｄ１及びｄ１／Ｄ
１は、炭酸カルシウムケーキと炭酸カルシウム粉体は同
一の値となる。Method for Producing Calcium Carbonate Cake and Powder A furnace gas having a carbon dioxide gas concentration of 30% by weight (hereinafter abbreviated as carbon dioxide gas) was added to 10,000 liters of lime milk having a specific gravity of 1.030 and a temperature of 3 ° C. at a rate of 25 m 3 / min. The reaction was carried out at a flow rate to carry out a carbonation reaction to obtain an aqueous suspension of calcium carbonate having a pH of 10.0 at 25 ° C. The aqueous calcium carbonate suspension was dried using a paddle dryer, and a calcium carbonate powder was obtained using a dry mill. Next, the mixture was stirred at 70 ° C. while blowing carbon dioxide gas at a flow rate of 5 m 3 / hr into the above-mentioned calcium carbonate aqueous suspension having a pH of 10.0, and after 1 hour (calcium carbonate II) and after 6 hours (calcium carbonate III). ), 12
Timely (calcium carbonate IV), 24 hours (calcium carbonate V), 48 hours (calcium carbonate VI) and 60 hours (calcium carbonate VII) aqueous calcium carbonate suspension were obtained. The calcium carbonate aqueous suspensions II to VII are dehydrated using a filter press to obtain a calcium carbonate dehydrated cake, water is added to the dehydrated cake again and stirred, and the same concentration as the calcium carbonate aqueous suspension before dehydration is obtained. To obtain an aqueous suspension of calcium carbonate. Each aqueous calcium carbonate suspension was stirred at 70 ° C. for the same time as described above, and carbon dioxide gas was passed again to lower the pH of the aqueous calcium carbonate suspension to 7.0.
The aqueous calcium carbonate suspension was dehydrated using a filter press to obtain calcium carbonate cakes II to VII. Thereafter, a part of the press cake was dried using a paddle dryer, and calcium carbonate powders II to VII were obtained using a dry pulverizer. The calcium carbonate cake and the powder are transferred to a thermobalance device T.
Loss of heat L at 500 ° C. measured using G8110 (manufactured by Rigaku Corporation), particle size distribution of water suspension before drying measured using light transmission centrifugal sedimentation type particle size distribution analyzer SA-CP-4L (manufactured by Shimadzu Corporation) , The specific surface area S1 measured by a nitrogen adsorption method using a surface area measuring device NOVA2000 (QUANTA, manufactured by CHROME), and the average particle diameters D1 and d1 / calculated by the equation 6 / 2.7S1.
Table 1 shows D1. In addition, 500 of calcium carbonate cake
The heat loss L in ° C. is measured using a dried cake. Therefore, L, d1, S1, D1, and d1 / D
1, the calcium carbonate cake and the calcium carbonate powder have the same value.
【００４８】[0048]
【表１】 [Table 1]
【００４９】実施例１ 前述の方法で得た炭酸カルシウム粉体を用い、炭酸カル
シウム固形分１００重量部に対しアラビアガム（蛋白質
の含有量：３重量％、五協産業製）を２０重量部及び水
を添加し攪拌混合を行い、炭酸カルシウム固形分濃度が
６０重量％の食品添加剤スラリーを調製後、湿式粉砕機
ダイノーミルＫＤパイロット型（ＷＡＢ社製）を用いて
湿式粉砕を行い、高濃度食品添加剤スラリー組成物を得
た。該食品添加剤剤スラリー組成物中の炭酸カルシウム
の粒度分布における重量平均径ｄ２、ＢＥＴ比表面積Ｓ
２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表２に示す。
尚、得られた高濃度食品添加剤スラリー組成物の粘度は
充分に低く、流動性にも全く問題はなかった。尚、アラ
ビアガムはあらかじめ水で溶解させた後添加した。Example 1 Using the calcium carbonate powder obtained by the above method, 20 parts by weight of gum arabic (protein content: 3% by weight, manufactured by Gokyo Sangyo) was added to 100 parts by weight of calcium carbonate solids. After adding water and stirring and mixing to prepare a food additive slurry having a calcium carbonate solid content of 60% by weight, wet grinding is performed using a wet grinding machine Dynomill KD pilot type (manufactured by WAB) to obtain a high-concentration food. An additive slurry composition was obtained. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition, BET specific surface area S
Table 2 shows the results of 2, d1 / d2 and d2 / D2.
The viscosity of the resulting high-concentration food additive slurry composition was sufficiently low, and there was no problem in fluidity. The gum arabic was added after being dissolved in water in advance.
【００５０】比較例１ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例１と同条件で、高濃度食品添加剤スラリー組
成物を得た。尚、比較例１で得られた高濃度食品添加剤
スラリー組成物の濃度は、実施例１と同様にカルシウム
剤固形分濃度が６０重量％の、高濃度食品添加剤スラリ
ー組成物の調製を試みたが、該濃度では粘度が高くハン
ドリングが困難であったため、ハンドリングに支障がな
い濃度まで希釈を行った結果、表３に示す如き固形分濃
度のスラリー組成物が調製された。本比較例の食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 1 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the type of calcium carbonate used was changed as shown in Table 3. The concentration of the high-concentration food additive slurry composition obtained in Comparative Example 1 was adjusted to the same level as in Example 1 by preparing a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, at this concentration, the viscosity was so high that handling was difficult. As a result, the slurry was diluted to a concentration that would not interfere with handling. As a result, a slurry composition having a solid content as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of and d2 / D2.
【００５１】実施例２ 前述の方法で得た炭酸カルシウムケーキを用い、炭酸カ
ルシウム固形分１００重量部に対しアラビノガラクタン
（分子量：１８，５００、ＭＲＣポリサッカライド製）
を４０重量部及び水を添加し攪拌混合を行い、炭酸カル
シウム食品添加剤スラリーを調製後、高圧ホモジナイザ
ー（A.P.GAULIN社製）を用い、６８６０Ｐａ（７００ｋ
ｇ／ｃｍ2 ）の圧力で粉砕を行い、高濃度食品添加剤ス
ラリー組成物を得た。尚、実施例２で得られた高濃度食
品添加剤スラリー組成物の濃度は、実施例１と同様にカ
ルシウム剤固形分濃度が６０重量％の、高濃度食品添加
剤スラリー組成物の調製を試みたが、該濃度では粘度が
高くハンドリングが困難であったため、ハンドリングに
支障がない濃度まで希釈を行った結果、表２に示す如き
固形分濃度のスラリー組成物が調整された。該食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表２に示す。尚、得られた高濃
度食品添加剤スラリー組成物の粘度は充分に低く、流動
性にも全く問題はなかった。尚、アラビノガラクタンは
あらかじめ水で溶解させた後添加した。Example 2 Using the calcium carbonate cake obtained by the above method, arabinogalactan (molecular weight: 18,500, manufactured by MRC polysaccharide) based on 100 parts by weight of calcium carbonate solids
Was added and water was added thereto, followed by stirring and mixing to prepare a calcium carbonate food additive slurry, and then using a high-pressure homogenizer (manufactured by APGAULIN) to obtain 6860 Pa (700 kPa).
g / cm 2 ) to obtain a highly concentrated food additive slurry composition. The concentration of the high-concentration food additive slurry composition obtained in Example 2 was adjusted to the same level as in Example 1 by preparing a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid content concentration as shown in Table 2 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition
And the results of d2 / D2 are shown in Table 2. The viscosity of the resulting high-concentration food additive slurry composition was sufficiently low, and there was no problem in fluidity. Note that arabinogalactan was added after being dissolved in water in advance.
【００５２】比較例２ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例２と同条件で、高濃度食品添加剤スラリー組
成物を得た。尚、比較例２で得られた高濃度食品添加剤
スラリー組成物の濃度は、実施例１と同様にカルシウム
剤固形分濃度が６０重量％の、高濃度食品添加剤スラリ
ー組成物の調製を試みたが、該濃度では粘度が高くハン
ドリングが困難であったため、ハンドリングに支障がな
い濃度まで希釈を行った結果、表３に示す如き固形分濃
度のスラリー組成物が調整された。本比較例の食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 2 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 2 except that the type of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 2 was the same as in Example 1 except for preparing a high-concentration food additive slurry composition having a calcium agent solid content concentration of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of and d2 / D2.
【００５３】実施例３ 前述の方法で得た炭酸カルシウム粉体を用い、炭酸カル
シウム固形分１００重量部に対しＨＬＢが１６のショ糖
ステアリン酸エステル（炭素数１８の脂肪酸：７０重量
％、三菱化学フーズ製）を１５重量部及び水を添加し攪
拌混合を行い、炭酸カルシウム食品添加剤スラリーを調
製後、超音波分散機ＵＳ−３００Ｔ（日本精機製作所
製）を用い、３００Ｗ、２０ｋＨｚで１０分間超音波分
散を行い、高濃度食品添加剤スラリー組成物を得た。
尚、実施例３で得られた高濃度食品添加剤スラリー組成
物の濃度は、実施例１と同様にカルシウム剤固形分濃度
が６０重量％の、高濃度食品添加剤スラリー組成物の調
製を試みたが、該濃度では粘度が高くハンドリングが困
難であったため、ハンドリングに支障がない濃度まで希
釈を行った結果、表２に示す如き固形分濃度のスラリー
組成物が調整された。該食品添加剤剤スラリー組成物中
の炭酸カルシウムの粒度分布における重量平均径ｄ２、
ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果
を表２に示す。尚、得られた高濃度食品添加剤スラリー
組成物の粘度は充分に低く、流動性にも全く問題はなか
った。尚、ショ糖脂肪酸エステルはあらかじめ６５℃の
温水で溶解させた後、２０℃に冷却した後添加した。Example 3 Using calcium carbonate powder obtained by the above method, sucrose stearate having an HLB of 16 (fatty acid having 18 carbon atoms: 70% by weight, Mitsubishi Chemical Corporation, 100 parts by weight of calcium carbonate solids) Foods) and 15 parts by weight of water were added thereto, and the mixture was stirred and mixed to prepare a calcium carbonate food additive slurry. Then, using an ultrasonic dispersing machine US-300T (manufactured by Nippon Seiki Seisaku-sho), over 300 minutes at 20 kHz and over 10 minutes. Ultrasonic dispersion was performed to obtain a high-concentration food additive slurry composition.
In addition, the concentration of the high-concentration food additive slurry composition obtained in Example 3 was the same as in Example 1, and an attempt was made to prepare a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid content concentration as shown in Table 2 was prepared. Weight average diameter d2 in the particle size distribution of calcium carbonate in the food additive slurry composition,
Table 2 shows the results of the BET specific surface areas S2, d1 / d2, and d2 / D2. The viscosity of the resulting high-concentration food additive slurry composition was sufficiently low, and there was no problem in fluidity. The sucrose fatty acid ester was dissolved in hot water at 65 ° C. in advance and then cooled to 20 ° C. and added.
【００５４】比較例３ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例３と同条件で、高濃度食品添加剤スラリー組
成物を得た。尚、比較例３で得られた高濃度食品添加剤
スラリー組成物の濃度は、実施例１と同様にカルシウム
剤固形分濃度が６０重量％の、高濃度食品添加剤スラリ
ー組成物の調製を試みたが、該濃度では粘度が高くハン
ドリングが困難であったため、ハンドリングに支障がな
い濃度まで希釈を行った結果、表３に示す如き固形分濃
度のスラリー組成物が調整された。本比較例の食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 3 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 3 except that the type of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 3 was the same as in Example 1, and an attempt was made to prepare a high-concentration food additive slurry composition having a calcium agent solid content concentration of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of and d2 / D2.
【００５５】実施例４ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例４で
得られた高濃度食品添加剤スラリー組成物の濃度は、実
施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、高純度レシチンはあらかじめ水で溶解さ
せた後添加した。Example 4 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. The concentration of the high-concentration food additive slurry composition obtained in Example 4 was the same as in Example 1 except that the calcium agent solid content was 60% by weight.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. The high-purity lecithin was added after being dissolved in water in advance.
【００５６】比較例４ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例４と同条件で、高濃度食品添加剤スラリー組
成物を得た。尚、比較例４で得られた高濃度食品添加剤
スラリー組成物の濃度は、実施例１と同様にカルシウム
剤固形分濃度が６０重量％の、高濃度食品添加剤スラリ
ー組成物の調製を試みたが、該濃度では粘度が高くハン
ドリングが困難であったため、ハンドリングに支障がな
い濃度まで希釈を行った結果、表３に示す如き固形分濃
度のスラリー組成物が調整された。本比較例の食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 4 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 4 except that the type of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 4 was the same as in Example 1 except for preparing a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of and d2 / D2.
【００５７】実施例５、６、９ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例５、
６、９で得られた高濃度食品添加剤スラリー組成物の濃
度は、実施例１と同様にカルシウム剤固形分濃度が６０
重量％の、高濃度食品添加剤スラリー組成物の調製を試
みたが、該濃度では粘度が高くハンドリングが困難であ
ったため、ハンドリングに支障がない濃度まで希釈を行
った結果、表２に示す如き固形分濃度のスラリー組成物
が調整された。本実施例の食品添加剤スラリー組成物中
の炭酸カルシウムの粒度分布における重量平均径ｄ２、
ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果
を表３に示す。尚、アラビアガム又は加工デンプンはあ
らかじめ水で溶解させた後添加した。Examples 5, 6, 9 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. In Example 5,
As in Example 1, the concentration of the high-concentration food additive slurry composition obtained in 6 and 9 was 60% as in the case of Example 1.
An attempt was made to prepare a high-concentration food additive slurry composition by weight. However, the viscosity was so high that handling was difficult. Therefore, dilution was performed to a concentration that would not hinder handling. A solids concentration slurry composition was prepared. Weight average diameter d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of the present example,
Table 3 shows the results of the BET specific surface areas S2, d1 / d2, and d2 / D2. Gum arabic or modified starch was added after being dissolved in water in advance.
【００５８】実施例７ 表２に示す条件に変更する他は実施例２と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例７で
得られた高濃度食品添加剤スラリー組成物の濃度は、実
施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、加工デンプンはあらかじめ水で溶解させ
た後添加した。Example 7 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 2 except that the conditions shown in Table 2 were changed. In addition, the concentration of the high-concentration food additive slurry composition obtained in Example 7 was the same as that in Example 1 except that the calcium agent solid content concentration was 60% by weight.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. The modified starch was added after being dissolved in water in advance.
【００５９】比較例５ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例７と同条件で、高濃度食品添加剤スラリー組
成物を得た。尚、比較例５で得られた高濃度食品添加剤
スラリー組成物の濃度は、実施例１と同様にカルシウム
剤固形分濃度が６０重量％の、高濃度食品添加剤スラリ
ー組成物の調製を試みたが、該濃度では粘度が高くハン
ドリングが困難であったため、ハンドリングに支障がな
い濃度まで希釈を行った結果、表３に示す如き固形分濃
度のスラリー組成物が調整された。本比較例の食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 5 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 7, except that the type of calcium carbonate used was changed as shown in Table 3. The concentration of the high-concentration food additive slurry composition obtained in Comparative Example 5 was adjusted to the same level as in Example 1 by preparing a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of and d2 / D2.
【００６０】実施例８ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例８で
得られた高濃度食品添加剤スラリー組成物の濃度は、実
施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、アラビアガム及びアラビノガラクタンは
あらかじめ水で溶解させた後添加した。Example 8 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. The concentration of the high-concentration food additive slurry composition obtained in Example 8 was the same as that in Example 1 except that the calcium agent solid content concentration was 60% by weight.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. Gum arabic and arabinogalactan were added after being dissolved in water in advance.
【００６１】比較例６ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例８と同条件で、高濃度食品添加剤スラリー組
成物を得た。尚、比較例６で得られた高濃度食品添加剤
スラリー組成物の濃度は、実施例１と同様にカルシウム
剤固形分濃度が６０重量％の、高濃度食品添加剤スラリ
ー組成物の調製を試みたが、該濃度では粘度が高くハン
ドリングが困難であったため、ハンドリングに支障がな
い濃度まで希釈を行った結果、表３に示す如き固形分濃
度のスラリー組成物が調整された。本比較例の食品添加
剤剤スラリー組成物中の炭酸カルシウムの粒度分布にお
ける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２
及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 6 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 8, except that the type of calcium carbonate used was changed as shown in Table 3. The concentration of the high-concentration food additive slurry composition obtained in Comparative Example 6 was the same as in Example 1 except for preparing a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of and d2 / D2.
【００６２】実施例１０ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例１０
で得られた高濃度食品添加剤スラリー組成物の濃度は、
実施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、メチルセルロースはあらかじめ水で溶解
させた後添加した。Example 10 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. Example 10
The concentration of the high-concentration food additive slurry composition obtained in
The calcium agent solid content concentration was 60% by weight as in Example 1.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. Note that methyl cellulose was added after being dissolved in water in advance.
【００６３】比較例７ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例１０と同条件で、高濃度食品添加剤スラリー
組成物を得た。尚、比較例７で得られた高濃度食品添加
剤スラリー組成物の濃度は、実施例１と同様にカルシウ
ム剤固形分濃度が６０重量％の、高濃度食品添加剤スラ
リー組成物の調製を試みたが、該濃度では粘度が高くハ
ンドリングが困難であったため、ハンドリングに支障が
ない濃度まで希釈を行った結果、表３に示す如き固形分
濃度のスラリー組成物が調整された。本比較例の食品添
加剤剤スラリー組成物中の炭酸カルシウムの粒度分布に
おける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ
２及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 7 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 10 except that the kind of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 7 was the same as that in Example 1, and an attempt was made to prepare a high-concentration food additive slurry composition having a calcium agent solid content concentration of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of 2 and d2 / D2.
【００６４】実施例１１ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例１１
で得られた高濃度食品添加剤スラリー組成物の濃度は、
実施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、カルボキシメチルセルロースナトリウム
（カルボキシメチル基の置換度：０．８）はあらかじめ
水で溶解させた後添加した。Example 11 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. Example 11
The concentration of the high-concentration food additive slurry composition obtained in
The calcium agent solid content concentration was 60% by weight as in Example 1.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. Incidentally, sodium carboxymethylcellulose (degree of carboxymethyl group substitution: 0.8) was added after being dissolved in water in advance.
【００６５】比較例８ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例１１と同条件で、高濃度食品添加剤スラリー
組成物を得た。尚、比較例８で得られた高濃度食品添加
剤スラリー組成物の濃度は、実施例１と同様にカルシウ
ム剤固形分濃度が６０重量％の、高濃度食品添加剤スラ
リー組成物の調製を試みたが、該濃度では粘度が高くハ
ンドリングが困難であったため、ハンドリングに支障が
ない濃度まで希釈を行った結果、表３に示す如き固形分
濃度のスラリー組成物が調整された。本比較例の食品添
加剤剤スラリー組成物中の炭酸カルシウムの粒度分布に
おける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ
２及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 8 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 11 except that the type of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 8 was the same as that in Example 1, and an attempt was made to prepare a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of 2 and d2 / D2.
【００６６】実施例１２ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例１２
で得られた高濃度食品添加剤スラリー組成物の濃度は、
実施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、アルギン酸プロピレングリコールエステ
ル（エステル化度：８８％）はあらかじめ６５℃の温水
で溶解させた後、２０℃に冷却した後添加した。Example 12 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. Example 12
The concentration of the high-concentration food additive slurry composition obtained in
The calcium agent solid content concentration was 60% by weight as in Example 1.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. The propylene glycol alginate (degree of esterification: 88%) was dissolved in hot water at 65 ° C. in advance, and then added after cooling to 20 ° C.
【００６７】比較例９ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例１２と同条件で、高濃度食品添加剤スラリー
組成物を得た。尚、比較例９で得られた高濃度食品添加
剤スラリー組成物の濃度は、実施例１と同様にカルシウ
ム剤固形分濃度が６０重量％の、高濃度食品添加剤スラ
リー組成物の調製を試みたが、該濃度では粘度が高くハ
ンドリングが困難であったため、ハンドリングに支障が
ない濃度まで希釈を行った結果、表３に示す如き固形分
濃度のスラリー組成物が調整された。本比較例の食品添
加剤剤スラリー組成物中の炭酸カルシウムの粒度分布に
おける重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ
２及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 9 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 12 except that the type of calcium carbonate used was changed as shown in Table 3. The concentration of the high-concentration food additive slurry composition obtained in Comparative Example 9 was the same as in Example 1 except for preparing a high-concentration food additive slurry composition having a calcium agent solid content of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2, BET specific surface area S2, d1 / d in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
Table 3 shows the results of 2 and d2 / D2.
【００６８】実施例１３ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例１３
で得られた高濃度食品添加剤スラリー組成物の濃度は、
実施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、大豆多糖類はあらかじめ水で溶解させた
後添加した。Example 13 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. Example 13
The concentration of the high-concentration food additive slurry composition obtained in
The calcium agent solid content concentration was 60% by weight as in Example 1.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. The soybean polysaccharide was added after being dissolved in water in advance.
【００６９】比較例１０ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例１３と同条件で、高濃度食品添加剤スラリー
組成物を得た。尚、比較例１０で得られた高濃度食品添
加剤スラリー組成物の濃度は、実施例１と同様にカルシ
ウム剤固形分濃度が６０重量％の、高濃度食品添加剤ス
ラリー組成物の調製を試みたが、該濃度では粘度が高く
ハンドリングが困難であったため、ハンドリングに支障
がない濃度まで希釈を行った結果、表３に示す如き固形
分濃度のスラリー組成物が調整された。本比較例の食品
添加剤剤スラリー組成物中の炭酸カルシウムの粒度分布
における重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／
ｄ２及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 10 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 13 except that the type of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 10 was the same as in Example 1, and an attempt was made to prepare a high-concentration food additive slurry composition having a calcium agent solid content concentration of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example, BET specific surface area S2, d1 /
Table 3 shows the results of d2 and d2 / D2.
【００７０】実施例１４ 表２に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、実施例１４
で得られた高濃度食品添加剤スラリー組成物の濃度は、
実施例１と同様にカルシウム剤固形分濃度が６０重量％
の、高濃度食品添加剤スラリー組成物の調製を試みた
が、該濃度では粘度が高くハンドリングが困難であった
ため、ハンドリングに支障がない濃度まで希釈を行った
結果、表２に示す如き固形分濃度のスラリー組成物が調
整された。本実施例の食品添加剤スラリー組成物中の炭
酸カルシウムの粒度分布における重量平均径ｄ２、ＢＥ
Ｔ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の結果を表
３に示す。尚、ペンタグリセリン脂肪酸エステル（ＨＬ
Ｂ：１４）はあらかじめ水で溶解させた後添加した。Example 14 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 1 except that the conditions shown in Table 2 were changed. Example 14
The concentration of the high-concentration food additive slurry composition obtained in
The calcium agent solid content concentration was 60% by weight as in Example 1.
Of a high-concentration food additive slurry composition, the viscosity was so high that it was difficult to handle. As a result, the solid was diluted to a concentration that would not interfere with the handling. The concentration of the slurry composition was adjusted. Weight average diameter d2 in particle size distribution of calcium carbonate in the food additive slurry composition of this example, BE
Table 3 shows the results of the T specific surface areas S2, d1 / d2, and d2 / D2. In addition, pentaglycerin fatty acid ester (HL
B: 14) was added after previously dissolving in water.
【００７１】比較例１１ 使用する炭酸カルシウムの種類を表３のように変更する
他は実施例１４と同条件で、高濃度食品添加剤スラリー
組成物を得た。尚、比較例１１で得られた高濃度食品添
加剤スラリー組成物の濃度は、実施例１と同様にカルシ
ウム剤固形分濃度が６０重量％の、高濃度食品添加剤ス
ラリー組成物の調製を試みたが、該濃度では粘度が高く
ハンドリングが困難であったため、ハンドリングに支障
がない濃度まで希釈を行った結果、表３に示す如き固形
分濃度のスラリー組成物が調整された。本比較例の食品
添加剤剤スラリー組成物中の炭酸カルシウムの粒度分布
における重量平均径ｄ２、ＢＥＴ比表面積Ｓ２、ｄ１／
ｄ２及びｄ２／Ｄ２の結果を表３に示す。Comparative Example 11 A high-concentration food additive slurry composition was obtained under the same conditions as in Example 14 except that the type of calcium carbonate used was changed as shown in Table 3. In addition, the concentration of the high-concentration food additive slurry composition obtained in Comparative Example 11 was the same as in Example 1, and an attempt was made to prepare a high-concentration food additive slurry composition having a calcium agent solid content concentration of 60% by weight. However, since the viscosity was so high that handling was difficult at this concentration, dilution was performed to a concentration that would not hinder handling. As a result, a slurry composition having a solid concentration as shown in Table 3 was prepared. Weight average diameter d2 in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example, BET specific surface area S2, d1 /
Table 3 shows the results of d2 and d2 / D2.
【００７２】比較例１２〜１５ 表３に示す条件に変更する他は実施例１と同条件で、高
濃度食品添加剤スラリー組成物を得た。尚、比較例１２
〜１５で得られた高濃度食品添加剤スラリー組成物の濃
度は、実施例１と同様にカルシウム剤固形分濃度が６０
重量％の、高濃度食品添加剤スラリー組成物の調製を試
みたが、該濃度では粘度が高くハンドリングが困難であ
ったため、ハンドリングに支障がない濃度まで希釈を行
った結果、表３に示す如き固形分濃度のスラリー組成物
が調整された。本比較例の食品添加剤剤スラリー組成物
中の炭酸カルシウムの粒度分布における重量平均径ｄ
２、ＢＥＴ比表面積Ｓ２、ｄ１／ｄ２及びｄ２／Ｄ２の
結果を表２に示す。尚、アルギン酸プロピレングリコー
ルエステル（エステル化度：８８％）はあらかじめ６５
℃の温水で溶解させた後、２０℃に冷却した後添加し
た。他の乳化安定剤はあらかじめ水で溶解させた後添加
した。Comparative Examples 12 to 15 High-concentration food additive slurry compositions were obtained under the same conditions as in Example 1 except that the conditions shown in Table 3 were used. Comparative Example 12
As in Example 1, the concentration of the high-concentration food additive slurry composition obtained in
An attempt was made to prepare a high-concentration food additive slurry composition at a concentration of about 10% by weight. However, at this concentration, the viscosity was so high that handling was difficult. A solids concentration slurry composition was prepared. Weight average diameter d in the particle size distribution of calcium carbonate in the food additive slurry composition of this comparative example
2, the results of the BET specific surface area S2, d1 / d2 and d2 / D2 are shown in Table 2. In addition, propylene glycol alginate (esterification degree: 88%) is 65% in advance.
After dissolving in warm water at 20 ° C., the solution was cooled to 20 ° C. and added. Other emulsion stabilizers were added after previously dissolving in water.
【００７３】[0073]
【表２】 [Table 2]
【００７４】[0074]
【表３】 [Table 3]
【００７５】実施例１５〜２８及び比較例１６〜３０ 実施例１〜１４及び比較例１〜１５で得られた食品添加
剤スラリー組成物を、スプレードライヤーを用いて乾燥
し、食品添加剤パウダー組成物を得た。次に実施例１５
〜２８及び比較例１６〜３０で得られた食品添加剤パウ
ダー組成物を水に添加し、ホモミキサーにより１１００
０ｒｐｍで１５分間攪拌し、炭酸カルシウム固形分が各
々パウダー化前のスラリー濃度の再分散液を調整した。
得られた食品添加剤パウダー組成物の再分散液の粘度
は、乾燥前の食品添加剤スラリー組成物と比較してほぼ
同程度で流動性にも全く問題はなかった。再分散液中の
各々の炭酸カルシウムの粒度分布における重量平均径を
表４に示す。Examples 15 to 28 and Comparative Examples 16 to 30 The food additive slurry compositions obtained in Examples 1 to 14 and Comparative Examples 1 to 15 were dried using a spray dryer to obtain a food additive powder composition. I got something. Example 15
-28 and the food additive powder compositions obtained in Comparative Examples 16 to 30 were added to water, and the mixture was mixed with a homomixer to 1100.
The mixture was stirred at 0 rpm for 15 minutes to prepare a re-dispersion liquid having the same calcium carbonate solid content as the slurry concentration before powdering.
The viscosity of the redispersed liquid of the obtained food additive powder composition was almost the same as that of the food additive slurry composition before drying, and there was no problem in fluidity at all. Table 4 shows the weight average diameter in the particle size distribution of each calcium carbonate in the redispersion liquid.
【００７６】[0076]
【表４】 [Table 4]
【００７７】次に実施例１〜２８及び比較例１〜３０で
調製した食品添加剤スラリー組成物及びパウダー組成物
の再分散液を用い、各々のカルシウム剤固形分濃度が
０．７５重量％になるように希釈後、該希釈液を１００
ｍｌのメスシリンダーにとり、１０℃で静置し、炭酸カ
ルシウムの沈澱により生ずる透明部分と炭酸カルシウム
の分散部分の着色部分の界面の高さの経時変化、沈降物
の量の経時変化を目視判断し、各水分散液の水中におけ
る安定性を調べた。メスシリンダーに刻まれたｍｌ単位
の表示を読みとり、その結果を下記の５段階表示により
表５、表６に示す。Next, using the redispersions of the food additive slurry compositions and powder compositions prepared in Examples 1 to 28 and Comparative Examples 1 to 30, the respective calcium agent solids concentrations were reduced to 0.75% by weight. After dilution so as to obtain
Place in a graduated cylinder at 10 ° C., and visually evaluate the temporal change in the height of the interface between the transparent portion caused by the precipitation of calcium carbonate and the colored portion of the dispersed portion of calcium carbonate, and the temporal change in the amount of sediment. The stability of each aqueous dispersion in water was examined. The indication in ml units engraved on the measuring cylinder was read, and the results are shown in Tables 5 and 6 by the following five-step indication.
【００７８】（界面の高さ） 界面がほぼ９８以上１００ｍｌである・・・・・・・５ 界面が９５以上９８未満である・・・・・・・・・・４ 界面が９０以上９５未満である・・・・・・・・・・３ 界面が５０以上９０未満である・・・・・・・・・・２ 界面が５０未満である・・・・・・・・・・・・・・１ （沈澱物の量） 殆ど確認できない・・・・・・・・・・・・・・・・５ わずかに沈澱が確認できる・・・・・・・・・・・・４ ０．５ｍｍ未満程度の沈澱がある・・・・・・・・・３ ０．５ｍｍ以上２ｍｍ未満の沈澱がある・・・・・・２ ２ｍｍ以上の沈澱がある・・・・・・・・・・・・・１(Interface height) The interface is approximately 98 to 100 ml .... 5 The interface is 95 to less than 98 .... 4 The interface is 90 to less than 95. ... 3 The interface is 50 or more and less than 90 ... 2 The interface is less than 50 ...・ ・ 1 (Amount of sediment) Almost unrecognizable ・ ・ ・ ・ ・ ・ ・ 5 Slight sediment can be confirmed ・ ・ ・ ・ 40. There is a precipitate of less than about 5 mm ... 3 There is a precipitate of 0.5 mm or more and less than 2 mm ... There is a precipitate of 22 mm or more ... ... 1
【００７９】[0079]
【表５】 [Table 5]
【００８０】[0080]
【表６】 [Table 6]
【００８１】実施例２９ 実施例１で調製した食品添加剤スラリー組成物１２０ｇ
を、５５℃で溶解させたバター３５０ｇ中に分散させ、
これを脱脂乳９．５３ｋｇ中に添加撹拌し、次いで殺菌
を行いカルシウム強化牛乳を得た。該カルシウム強化牛
乳を１００ｍｌのメスシリンダー数本にとり、５℃で保
存し、定期的にメスシリンダー中の牛乳を静かに廃棄
し、メスシリンダー底部に残存している沈降物の量の経
時変化を目視観察した。その結果を下記の４段階表示に
より表７に示す。また、該カルシウム強化牛乳の男女各
１０名よりなる官能試験を行い、各々に風味に関して５
段階の判定をさせ、その平均値も表７に示す。Example 29 120 g of the food additive slurry composition prepared in Example 1
Is dispersed in 350 g of butter dissolved at 55 ° C.,
This was added to 9.53 kg of skim milk and stirred, followed by sterilization to obtain calcium-enriched milk. Take the calcium-enriched milk in several 100 ml graduated cylinders, store at 5 ° C., periodically discard the milk in the graduated cylinder gently, and visually observe the change over time in the amount of sediment remaining on the bottom of the graduated cylinder. Observed. The results are shown in Table 7 by the following four-stage display. In addition, a sensory test consisting of 10 males and 10 females of the calcium-enriched milk was conducted, and each of the milks had a 5
The stage was determined, and the average value is also shown in Table 7.
【００８２】（沈澱物の量） 殆ど確認できない・・・・・・・・・・・・・・・・４ わずかに沈澱が確認できる・・・・・・・・・・・・３ 少し沈澱が確認できる・・・・・・・・・・・・・・２ かなり大量の沈澱が確認できる・・・・・・・・・・１ （風味） 風味が良好である・・・・・・・・・・・・・・・・・
・・・・・・・・・５ 風味が少し気になる（やや違和感がある）・・・・・・
・・・・・・・・・４ 風味が少し悪い（やや不快感がある）・・・・・・・・
・・・・・・・・・３ 風味がかなり悪い（かなり不快感がある）・・・・・・
・・・・・・・・・２ 風味が非常に悪い（非常に不快感が強い）・・・・・・
・・・・・・・・・１(Amount of Precipitate) Almost No Confirmation ... 4 Slight Precipitation Confirmed ... 3 Slight Precipitation 2 A considerable amount of sediment can be confirmed ... 1 (Flavor) Good flavor ... ...
・ ・ ・ ・ ・ ・ ・ ・ ・ 5 I'm a little worried about the flavor (somewhat uncomfortable) ・ ・ ・ ・ ・ ・
・ ・ ・ ・ ・ ・ ・ ・ ・ 4 Flavor is a little bad (somewhat unpleasant) ・ ・ ・ ・ ・ ・ ・
・ ・ ・ ・ ・ ・ ・ ・ ・ 3 The flavor is quite bad (it is quite uncomfortable) ・ ・ ・ ・ ・ ・
・ ・ ・ ・ ・ ・ ・ ・ ・ 2 Very bad flavor (very uncomfortable) ・ ・ ・ ・ ・ ・
・ ・ ・ ・ ・ ・ ・ ・ ・ 1
【００８３】実施例３０〜５６、比較例３１〜６０ 前述の実施例２〜２８、比較例１〜３０で調製した食品
添加剤スラリー組成物又はパウダー組成物の再分散液を
用いること、及び各々の炭酸カルシウム濃度を実施例２
９と同濃度に調整することを除き、他は実施例２９と同
様の方法でカルシウム強化牛乳を得た。また、これらの
カルシウム強化牛乳の沈澱量の観察並びに風味に関する
官能試験を、実施例２９に示す同様の方法で行った。そ
の結果を表７、表８に示す。Examples 30 to 56, Comparative Examples 31 to 60 The use of the food additive slurry composition or the powdery composition redispersed liquid prepared in Examples 2 to 28 and Comparative Examples 1 to 30 described above, and Example 2
A calcium-enriched milk was obtained in the same manner as in Example 29 except that the concentration was adjusted to the same as that of Example 9. In addition, observation of the amount of sedimentation of these calcium-enriched milks and a sensory test on flavor were conducted in the same manner as described in Example 29. The results are shown in Tables 7 and 8.
【００８４】[0084]
【表７】 [Table 7]
【００８５】[0085]
【表８】 [Table 8]
【００８６】[0086]
【発明の効果】以上のように、本発明の食品添加剤スラ
リー組成物又はパウダー組成物は、高濃度化が可能なた
め経済的にも非常に優れている上、液中での再分散性並
びに風味が優れている。また、該食品添加剤スラリー組
成物及びパウダー組成物を用いて調製される食品組成物
は、保存安定性が極めて優れている。As described above, the food additive slurry composition or powder composition of the present invention can be highly concentrated, so that it is very economical and has good redispersibility in a liquid. And the flavor is excellent. Further, a food composition prepared using the food additive slurry composition and the powder composition has extremely excellent storage stability.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B001 AC03 AC40 AC44 AC46 BC03 EC05 EC53 4B018 LB07 LB08 MD04 MD10 MD34 MD35 MD37 MD38 MD46 ME05 MF02 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B001 AC03 AC40 AC44 AC46 BC03 EC05 EC53 4B018 LB07 LB08 MD04 MD10 MD34 MD35 MD37 MD38 MD46 ME05 MF02
Claims (14)
酸カルシウム１００重量部に対し、乳化安定剤を１〜６
０重量部含有させてなることを特徴とする食品添加剤ス
ラリー組成物。 Ｌ≦１．５・・・・・・・・・・・（１） ｄ１／Ｄ１≦２５・・・・・・・・（２） ｄ１／ｄ２≦１５・・・・・・・・（３） ０．６≦ｄ２／Ｄ２≦３・・・・・（４） Ｌ：５００℃における熱減量（％） ｄ１：使用する炭酸カルシウムの乾燥前の水懸濁液の光
透過遠心沈降式粒度分布測定機ＳＡ−ＣＰ−４Ｌ（島津
製作所製）を用い測定される粒度分布の重量平均粒子径
（μｍ） Ｄ１：使用する炭酸カルシウムの乾燥前の水懸濁液のＢ
ＥＴ比表面積Ｓ１（ｍ2／ｇ）から下記式（Ｘ）で算出
される平均粒子径（μｍ） ６／（２．７／Ｓ１）・・・（Ｘ） ｄ２：食品添加剤スラリー中の炭酸カルシウムの光透過
遠心沈降式粒度分布測定機ＳＡ−ＣＰ−４Ｌ（島津製作
所製）を用い測定される粒度分布の重量平均粒子径（μ
ｍ） Ｄ２：食品添加剤スラリー中の炭酸カルシウムのＢＥＴ
比表面積Ｓ２（ｍ2 ／ｇ）から下記式（Ｙ）で算出され
る平均粒子径（μｍ） ６／（２．７／Ｓ２）・・・（Ｙ）An emulsion stabilizer is added to 100 parts by weight of calcium carbonate satisfying the following requirements (1) to (4).
A food additive slurry composition comprising 0 parts by weight. L ≦ 1.5 (1) d1 / D1 ≦ 25 (2) d1 / d2 ≦ 15 (3) 0.6 ≦ d2 / D2 ≦ 3 (4) L: Heat loss at 500 ° C. (%) d1: Light transmission centrifugal sedimentation type particle size distribution of water suspension of calcium carbonate used before drying Weight average particle diameter (μm) of particle size distribution measured using a measuring device SA-CP-4L (manufactured by Shimadzu Corporation) D1: B of aqueous suspension of calcium carbonate used before drying
Average particle size (μm) calculated from the ET specific surface area S1 (m 2 / g) by the following formula (X) 6 / (2.7 / S1)... (X) d2: Carbon dioxide in the food additive slurry Weight average particle size (μ) of the particle size distribution measured using a light transmission centrifugal sedimentation type particle size distribution analyzer SA-CP-4L (manufactured by Shimadzu Corporation) of calcium
m) D2: BET of calcium carbonate in food additive slurry
Average particle diameter (μm) calculated from the specific surface area S2 (m 2 / g) by the following formula (Y) 6 / (2.7 / S2) (Y)
び（６）の要件を具備する請求項１に記載の食品添加剤
スラリー組成物。 ５≦Ｓ１≦３５・・・・・・・・・（５） ０．１≦ｄ２≦０．５・・・・・・（６）2. The food additive slurry composition according to claim 1, wherein the calcium carbonate used satisfies the following requirements (5) and (6). 5 ≦ S1 ≦ 35 (5) 0.1 ≦ d2 ≦ 0.5 (6)
（１０）の要件を具備する請求項１に記載の食品添加剤
スラリー組成物。 Ｌ≦１．１・・・・・・・・・・・（７） ｄ１／Ｄ１≦１５・・・・・・・・（８） ｄ１／ｄ２≦１０・・・・・・・・（９） ０．８≦ｄ２／Ｄ２≦２・・・・・（１０）3. The method according to claim 1, wherein the calcium carbonate used is:
The food additive slurry composition according to claim 1, which satisfies the requirement of (10). L ≦ 1.1 (7) d1 / D1 ≦ 15 (8) d1 / d2 ≦ 10 (9) 0.8 ≦ d2 / D2 ≦ 2 (10)
〜（１４）の要件を具備する請求項１に記載の食品添加
剤スラリー組成物。 Ｌ≦１．０・・・・・・・・・・・（１１） ｄ１／Ｄ１≦１０・・・・・・・・（１２） ｄ１／ｄ２≦８・・・・・・・・・（１３） １≦ｄ２／Ｄ２≦２・・・・・・・（１４）4. The calcium carbonate used is as follows (11):
The food additive slurry composition according to claim 1, which satisfies the requirements of (14) to (14). L ≦ 1.0 (11) d1 / D1 ≦ 10 (12) d1 / d2 ≦ 8 (12) 13) 1 ≦ d2 / D2 ≦ 2 (14)
肪酸エステル、ポリグリセリン脂肪酸エステル、カルボ
キシメチルセルロースナトリウム（以下ＣＭＣと記
す）、メチルセルロース（以下ＭＣと記す）、アルギン
酸プロピレングリコールエステル（以下ＰＧＡと記
す）、水溶性大豆多糖類、アラビアガム、アラビノガラ
クタン、レシチン及び加工デンプンからなる群より選ば
れた少なくとも１種である請求項１〜４のいずれか１項
に記載の食品添加剤スラリー組成物。5. An emulsion stabilizer having a sucrose fatty acid ester having an HLB of 8 or more, a polyglycerin fatty acid ester, sodium carboxymethylcellulose (hereinafter referred to as CMC), methylcellulose (hereinafter referred to as MC), and propylene glycol alginate (hereinafter referred to as PGA). The food additive slurry composition according to any one of claims 1 to 4, wherein the composition is at least one selected from the group consisting of water-soluble soy polysaccharides, gum arabic, arabinogalactan, lecithin, and modified starch. object.
ム、アラビノガラクタン、レシチン及び加工デンプンか
らなる群より選ばれた少なくとも１種である請求項１〜
４のいずれか１項に記載の食品添加剤スラリー組成物。6. The emulsion stabilizer according to claim 1, which is at least one selected from the group consisting of CMC, MC, gum arabic, arabinogalactan, lecithin and modified starch.
A food additive slurry composition according to any one of claims 4 to 7.
ラクタン及び加工デンプンからなる群より選ばれた少な
くとも１種である請求項１〜４のいずれか１項に記載の
食品添加剤スラリー組成物。7. The food additive slurry composition according to claim 1, wherein the emulsion stabilizer is at least one selected from the group consisting of gum arabic, arabinogalactan, and modified starch.
ある請求項１〜７のいずれか１項に記載の食品添加剤ス
ラリー組成物。8. The food additive slurry composition according to claim 1, wherein the form of the calcium carbonate used is a powder.
が、下記（α）の要件を満たす請求項１〜７のいずれか
１項に記載の食品添加剤スラリー組成物。 （α） Ｍ≦７０9. Calcium carbonate solid content concentration M (% by weight)
The food additive slurry composition according to any one of claims 1 to 7, which satisfies the following requirement (α). (Α) M ≦ 70
％）が、下記（β）の要件を満たす請求項１〜７のいず
れか１項に記載の食品添加剤スラリー組成物。 （β） ３０＜Ｍ≦７０10. The food additive slurry composition according to claim 1, wherein the calcium carbonate solid content concentration M (% by weight) satisfies the following requirement (β). (Β) 30 <M ≦ 70
％）が、下記（γ）の要件を満たす請求項１〜７のいず
れか１項に記載の食品添加剤スラリー組成物。 （γ） ４０＜Ｍ≦７０11. The food additive slurry composition according to claim 1, wherein the calcium carbonate solid content concentration M (% by weight) satisfies the following requirement (γ). (Γ) 40 <M ≦ 70
の食品添加剤スラリー組成物を乾燥粉末化してなる食品
添加剤パウダー組成物。12. A food additive powder composition obtained by drying and powdering the food additive slurry composition according to any one of claims 1 to 11.
波分散機、ロールミルの少なくとも１種を用いて分散さ
せることを特徴とする請求項１〜１１のいずれか１項に
記載の食品添加剤スラリー組成物の製造方法。13. The food additive according to claim 1, wherein the dispersion is performed using at least one of a wet pulverizer, a high-pressure emulsifying and dispersing apparatus, an ultrasonic dispersing machine, and a roll mill. A method for producing a slurry composition.
の食品添加剤スラリー組成物及び／又はパウダー組成物
を含有してなることを特徴とする食品組成物。14. A food composition comprising the food additive slurry composition and / or the powder composition according to any one of claims 1 to 12.
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| JP2000000272A JP2001186863A (en) | 2000-01-05 | 2000-01-05 | Food additive slurry composition, powder composition and food composition containing these compositions |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2000000272A JP2001186863A (en) | 2000-01-05 | 2000-01-05 | Food additive slurry composition, powder composition and food composition containing these compositions |
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|---|---|
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ID=18529648
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100698897B1 (en) | 2005-08-11 | 2007-03-22 | 주식회사 일신웰스 | Calcium slurry composition for food addition and preparation method thereof |
| JP2009526748A (en) * | 2006-02-17 | 2009-07-23 | ベリトロン・リミテッド | Calcium absorption promoter |
| JP5619318B1 (en) * | 2014-07-02 | 2014-11-05 | 白石工業株式会社 | Calcium carbonate aqueous suspension and calcium carbonate dry composition |
| WO2015141346A1 (en) * | 2014-03-17 | 2015-09-24 | 白石工業株式会社 | Aqueous calcium carbonate suspension, dried calcium carbonate composition, and calcium-fortified food |
-
2000
- 2000-01-05 JP JP2000000272A patent/JP2001186863A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100698897B1 (en) | 2005-08-11 | 2007-03-22 | 주식회사 일신웰스 | Calcium slurry composition for food addition and preparation method thereof |
| JP2009526748A (en) * | 2006-02-17 | 2009-07-23 | ベリトロン・リミテッド | Calcium absorption promoter |
| WO2015141346A1 (en) * | 2014-03-17 | 2015-09-24 | 白石工業株式会社 | Aqueous calcium carbonate suspension, dried calcium carbonate composition, and calcium-fortified food |
| JP5619318B1 (en) * | 2014-07-02 | 2014-11-05 | 白石工業株式会社 | Calcium carbonate aqueous suspension and calcium carbonate dry composition |
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